Giant Burrito Crunch Cake
- Simple
- 0:40 m
- 23 ingredients
If you love Mexican food then you are going LOVE THIS. Our vegan burrito recipe, made into a huge cake is a real veggie party show stopper. This veggie recipe is so versatile, It could be served as a healthy and quick vegan lunch idea, or a veggie family dinner, but also would be a perfect vegan lunch box idea. We love Burritos. We love cake. Now we love burrito cake... You will too.
Serves: 4
Ingredients
For the spiced vegetables
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp cumin
- 1 red onion - finely chopped
- 1 red bell pepper - chopped
- 1 yellow bell pepper - chopped
- 1 green bell pepper - chopped
- 120g spring onions
- 360g basmati rice - cooked
- 10 slices of plant-based cheese
For the black bean rice
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tbsp olive oil
- 3 garlic cloves - minced
- 1 x 240g can of black beans
- Pinch of salt
- handful of coriander leaves
- 6 tortilla wraps
- 240g black beans
For the burrito cake
- handful of tortilla chips
- 250g sweet potatoes cubed - roasted
- 120 spring onions
- 120g cherry tomatoes
- 1 lime juiced
Before you start
Preheat oven to 180℃ | Small frying pan | Large frying pan
Step 1
Make the filling
- Put all the spiced veg ingredients in a pan & fry them up together until they’re cooked & put them to one side
- Fry the spring onions & garlic in a frying pan until the onions are well cooked, add the spices, the black beans, the coriander leaves, garlic, the pre-cooked rice & stir everything together until everything is well mixed together & put the pan to one side
Ingredients
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp cumin
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tbsp olive oil
- 1 red onion - finely chopped
- 1 red bell pepper - chopped
- 1 yellow bell pepper - chopped
- 1 green bell pepper - chopped
- 120g spring onions
- 3 garlic cloves - minced
- 1 x 240g can of black beans
- Pinch of salt
- 360g basmati rice - cooked
- handful of coriander leaves
- 1 lime juiced
- 240g black beans
Step 2
Layer up the cake
- Brush the bottom of a large frying pan with the olive oil
- Layer 5 tortilla wraps round the edges of the pan in a flower shape & put one tortilla in the middle of the pan
- Add a layer of the rice into the bottom of the pan
- Add a layer of plant-based cheese
- Add a layer of spiced veg
- Add a layer of tortilla chips
- Add a layer of roasted sweet potatoes into the pan
- Add a thin layer of spring onions
- Add a layer of cherry tomatoes
- Build more layers until the pan is very much full
- Put one more of the tortillas on the top of the cake as a ‘lid’ & fold over the rest of the ‘petals’ from the tortilla ‘flower
- Put the pan in the oven & bake it for 25 minutes until it’s crisp to the touch
Ingredients
- 1 tbsp olive oil
- handful of tortilla chips
- 250g sweet potatoes cubed - roasted
- 120 spring onions
- 120g cherry tomatoes
- 6 tortilla wraps
Step 3
Finish and serve
- Take the pan out of the oven & put a chopping board on top of it
- Carefully flip the two together & take the pan away so the cake is on the board
- Serve immediately with guacamole & coconut yoghurt as dips. BOSH!