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Big Burrito Cake

Big Burrito Cake
Big Burrito Cake

Burrito's are one of our faves. There's a burrito joint on Upper St called Chilango's, when we lived in north London, we went there all the time. We wanted to make a a mega burrito for our social media channels but wrapping it would prove difficult so we decided that a cake would make more sense. The first time we made the cake, we were stoked because it worked a treat!
Give this bad boy a whirl. We can almost guarantee you'll a) have fun making it and b) REALLY enjoy eating it!

Ingredients
Method

Ingredients

  • 100g cherry tomatoes
  • 3 spring onions
  • 1 tbsp olive oil
  • 6–7 large white tortillas
  • 10 slices dairy-free cheese
  • 1 lime

For the vegetable filling

  • 2 medium sweet potatoes (about 500g)
  • 2 tbsp olive oil
  • 1⁄2–1 tsp chilli flakes
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 11⁄2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • salt and black pepper

For the rice filling

  • 2 tbsp olive oil
  • 5 spring onions
  • 3 garlic cloves
  • 250g cooked basmati rice
  • 1 x 400g tin black beans
  • 1⁄4 tsp Tabasco sauce
  • salt
  • 1 tbsp ground cumin
  • 25g fresh coriander

Method

  1. 1.

    Preheat oven to 180°C | Line 2 baking trays | Large ovenproof frying pan | Medium saucepan | Pastry brush


    To make the vegetable filling, first cut the sweet potatoes into 5mm thick slices | Lay them out on one of the lined baking trays, drizzle them with 1 tablespoon olive oil and sprinkle over the chilli flakes and a good pinch each of salt and pepper | Mix everything around so that the potatoes are well coated | Put the tray into the hot oven and bake for 30 minutes, then remove the tray and set it aside


    While the potatoes are in the oven, peel and finely slice the red onion | Cut the peppers in half and cut out the stems and seeds then cut them into slices | Spread the onion and pepper slices over the second lined baking tray and drizzle them with the remaining oil | Sprinkle over the garlic powder, paprika, cayenne pepper, onion powder and ground cumin | Mix everything together and then put the tray into the oven below the potatoes to bake for 20 minutes, then remove the tray and set it aside


    To prepare the rice filling, put the large frying pan on a medium heat and add 2 tablespoons of olive oil | Trim and finely slice the spring onions | Peel and finely slice the garlic | Put the sliced spring onions and garlic into the pan and stir them around until you’ve released the aroma of the garlic, this should take about 2–3 minutes | Tip in the pre-cooked rice| Drain the black beans and add them to the pan


    Add the Tabasco sauce, a good pinch of salt and ground cumin to the pan and stir everything together, then take the pan off the heat | Pick the leaves from the coriander and add them to the pan, discarding the stalks or using them for something else | Stir everything together again | Tip the contents of the pan into a large serving bowl and then clean the pan ready to use again


    Trim and finely chop the cherry tomatoes | Trim the spring onions and finely chop | Put the tomatoes and chopped spring onions into small bowls so that they are ready when you build your giant burrito cake


    Now you’re ready to put it all together and assemble your cake | Brush the frying pan with 1 tablespoon olive oil to stop the burrito cake sticking | Now arrange four of the tortillas around the edges of the pan as if you are laying out the petals of a flower and draping each one over the edges of the pan (if you are using a really big frying pan you might need one more tortilla to make sure your burrito cake will be completely sealed) | Press a final tortilla into the centre of the pan so that the base of the pan is completely covered and there are no gaps


    Now you’re going to fill your burrito cake | First spoon half the rice into the burrito base and spread it out evenly with the back of a wooden spoon | Place a layer of dairy-free cheese slices on top of the rice, followed by a layer of the sweet potato slices | Next, take half the onion and pepper slices and place them on top of the sweet potato to make an even layer | Sprinkle over half the chopped cherry tomatoes and half the sliced spring onions | Cut the lime in half and squeeze over the juice of one half, catching any pips in the other hand | Repeat with a layer of rice, dairy-free cheese slices, sweet potato slices, onion and pepper slices, cherry tomatoes, spring onions and the juice from the other half of the lime so that you use up all of the ingredients | Make sure the filling is nice and even and as round as possible as this will form the shape of your burrito cake


    Lay the remaining tortilla over the top of the filling to form a lid | Use a pastry brush or your finger to wet the edges of each tortilla with a thin coating of water (this will act as a glue to stick the tortillas together and seal the cake) | Fold the overhanging tortillas neatly over the filling and into the middle of the cake, starting with one tortilla and working your way around the cake, and smooth them down to seal the cake


    Put the pan into the hot oven and bake the burrito cake for 20 minutes, until the filling is cooked through, the tortilla casing is golden and the cake looks nice and solid | Take the pan out of the oven


    To serve your burrito cake, place a large serving board on top of the pan and very carefully flip both the pan and board over to release the cake | Use a sharp knife to cut it into neat slices and enjoy your giant burrito cake!