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Giant Burrito Crunch Cake
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.
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
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1.
Put all the spiced veg ingredients in a pan & fry them up together until they’re cooked & put them to one side.
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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.
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3.
Brush the bottom of a large frying pan with a bit of olive oil.
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4.
Layer 5 tortilla wraps round the edges of the pan in a flower shape & put one tortilla in the middle of the pan.
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5.
Add a layer of the rice into the bottom of the pan.
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6.
Add a layer of dairy free cheese.
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7.
Add a layer of spiced veg.
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8.
Add a layer of tortilla chips.
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9.
Add a layer of roasted sweet potatoes into the pan.
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10.
Add a thin layer of scallions.
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11.
Add a layer of cherry tomatoes.
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12.
Build more layers until the pan is very much full.
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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.
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14.
Put the pan in the oven at 180℃ (352℉) & bake it for 25 minutes until it’s crisp to the touch.
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15.
Take the pan out of the oven & put a chopping board on top of it.
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16.
Carefully flip the two together & take the pan away so the cake is on the board.
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17.
Serve immediately with guacamole & coconut yoghurt as dips. BOSH!
