serves
8-10
prep
30 minutes
cook
50 minutes
difficulty
Mid
serves
8-10
people
preparation
30
minutes
cooking
50
minutes
difficulty
Mid
level
Ingredients
- 100 g cherry tomatoes
- 3 spring onions
- 3 tsp olive oil
- 6–7 large white tortillas
- 10 slices dairy-free cheese
- 1 lime
Vegetable filling
- 2 medium sweet potatoes (about 500 g)
- 1½ tbsp (30 ml)olive oil
- ½–1 tsp chilli flakes
- 1 red onion
- 1 red capsicum (pepper)
- 1 green capsicum (pepper)
- 1 yellow capsicum (pepper)
- 3 tsp (15 ml) olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1½ tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp ground cumin
For the rice illing
- 1½ tbsp (30 ml) olive oil
- 5 spring onions
- 3 garlic cloves
- 250 g cooked basmati rice
- 400 g tin black beans
- ¼ tsp Tabasco sauce
- salt
- 3 tsp ground cumin
- 25 g fresh coriander
Instructions
1. Preheat oven to 180°C. Line 2 baking trays.
2. 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 3 tsp 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
3. While the potatoes are in the oven, peel and finely slice the red onion. Cut the capsicums (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.
4. To prepare the rice filling, put the large frying pan on a medium heat and add 1 tablespoon 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.
5. 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.
6. 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.
7. Now you’re ready to put it all together and assemble your cake. Brush the frying pan with a little 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.
8. 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.
9. 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.
Source: Undefined / HQ Non Fiction
10. 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.
11. 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!
Recipe from BOSH! by Henry Firth and Ian Theasby (HQ)
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
