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.
Serves
Ingredients
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!