Giant Burrito Crunch Cake

0:40 m

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.

Start cooking ➞




For the spiced vegetables

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>1 tsp paprika<item-todo-done><item-todo-done>2 tsp cayenne pepper<item-todo-done><item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>1 red onion - finely chopped<item-todo-done><item-todo-done>1 red bell pepper - chopped<item-todo-done><item-todo-done>1 yellow bell pepper - chopped<item-todo-done><item-todo-done>1 green bell pepper - chopped<item-todo-done><item-todo-done>120g spring onions<item-todo-done><item-todo-done>360g basmati rice - cooked<item-todo-done><item-todo-done>10 slices of plant-based cheese<item-todo-done>

For the black bean rice

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>3 garlic cloves - minced<item-todo-done><item-todo-done>1 x 240g can of black beans<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> handful of coriander leaves<item-todo-done><item-todo-done>6 tortilla wraps<item-todo-done><item-todo-done>240g black beans<item-todo-done>

For the burrito cake

<item-todo-done> handful of tortilla chips<item-todo-done><item-todo-done>250g sweet potatoes cubed - roasted<item-todo-done><item-todo-done>120 spring onions<item-todo-done><item-todo-done>120g cherry tomatoes<item-todo-done><item-todo-done>1 lime juiced<item-todo-done>

Before you start

Preheat oven to 180℃ | Small frying pan | Large frying pan

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

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

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!

Cost per portion


CO2e per portion

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