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Giant Burrito Crunch Cake

Giant Burrito Crunch Cake
Giant Burrito Crunch Cake
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We love Burritos. We love cake. Now we love burrito cake...

You will too.

Ingredients
Method

Ingredients

Spiced vegetables

  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 green pepper finely chopped
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp cumin

Black Bean Rice

  • 2 tbsp olive oil
  • 1 cup scallions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 cups black beans, cooked (from a tin)
  • pinch salt
  • 1 tsp cumin
  • 3 cups basmati rice, cooked
  • handful cilantro leaves, finely chopped
  • 1 tbsp olive oil
  • 6 tortilla wraps
  • 10 slices dairy free cheese
  • tortilla chips (handful)
  • 2 cups sweet potato (cubed & roasted)
  • 1 cup uncooked scallions, finely sliced
  • 1 cup cherry tomatoes, finely sliced
  • Juice of one lime

Method

  1. 1.

    Put all the spiced veg ingredients in a pan & fry them up together until they’re cooked & put them to one side.

  2. 2.

    Fry the scallions & garlic in a frying pan until the onions are well cooked, add the spices, the black beans, the pre-cooked rice & stir everything together until everything is well mixed together & put the pan to one side.

  3. 3.

    Brush the bottom of a large frying pan with a bit of olive oil.

  4. 4.

    Layer 5 tortilla wraps round the edges of the pan in a flower shape & put one tortilla in the middle of the pan.

  5. 5.

    Add a layer of the rice into the bottom of the pan.

  6. 6.

    Add a layer of dairy free cheese.

  7. 7.

    Add a layer of spiced veg.

  8. 8.

    Add a layer of tortilla chips.

  9. 9.

    Add a layer of roasted sweet potatoes into the pan.

  10. 10.

    Add a thin layer of scallions.

  11. 11.

    Add a layer of cherry tomatoes.

  12. 12.

    Build more layers until the pan is very much full.

  13. 13.

    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.

  14. 14.

    Put the pan in the oven at 180℃ (352℉) & bake it for 25 minutes until it’s crisp to the touch.

  15. 15.

    Take the pan out of the oven & put a chopping board on top of it.

  16. 16.

    Carefully flip the two together & take the pan away so the cake is on the board.

  17. 17.

    Serve immediately with guacamole & coconut yoghurt as dips. BOSH!