Whether you’re watching the footie this weekend or having friends round for dinner, the boys from Bosh - whom the Times recently nicknamed The Vegan Jamie Olivers - are back to ensure you have a tasty dish to serve up to the troops.
Henry Firth and Ian Theasby will be making their special giant burrito for Eamonn and Ruth… and Boyzone are getting in on the action too.
Recipe taken from BOSH! Simple Recipes. Amazing Food. All Plants.
Serves: 8 – 10
For the vegetable filling
2 medium sweet potatoes (about 500g), cut into 5mm thick slices
2 tbsp olive oil
½ - 1 tsp chilli flakes
1 red onion, finely sliced
1 each red, yellow and green peppers, cut into slices
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 ½ tsp cayenne pepper
1 tsp onion powder
1 tsp ground cumin
For the rice filling
2 tbsp olive oil
5 spring onions, trimmed and finely sliced
3 garlic cloves, finely sliced
250g cooked basmati rice - you can omit the rice completely or use wholegrain if you prefer
1 x 400g tin black beans, drained
¼ tsp Tabasco sauce
1 tbsp ground cumin
25g fresh coriander, leaves picked from the stems
1 tbsp olive oil
6 - 7 large white tortillas - you can also use wholemeal tortillas.
10 slices dairy free cheese
100g cherry tomatoes, finely chopped
3 spring onions, finely chopped
Juice of 1 lime
Salt and black pepper
Preheat the oven to 180C / gas 6. Line two baking sheets with baking paper. Lay the sweet potato slices on one of the trays and drizzle over 1 tbsp olive oil, then sprinkle over chilli flakes and a good pinch of salt and pepper. Mix together so the potato slices are coated and cook in the oven for 30 minutes, then remove the tray and set aside.
Spread the onion and pepper slices over the second baking sheet and drizzle with the remaining oil. Sprinkle over the garlic powder, paprika, cayenne pepper, onion powder and ground cumin. Mix everything together and bake in the oven for 20 minutes, then remove the tray and set aside.
To prepare the rice filling, heat 2 tbsp oil in a large frying pan. Add the sliced spring onions and garlic and stir around until you’ve released the aroma of the garlic - this will take about 2-3 minutes. Tip in the cooked rice and the black beans.
Add the tabasco, a good pinch of salt and ground cumin and stir all together, then take the pan off the heat. Add the coriander leaves and stir again.
Now assemble your burrito cake – brush a large frying pan with oil to stop the burrito cake sticking. Arrange four of the tortillas around the edges of the pan so they are overlapping and overhanging the edges of the pan. Press a final tortilla into the centre of the pan so the base is completely covered and there are no gaps.
Spoon half the rice into the burrito base and spread out evenly using the back of a spoon. Place a layer of dairy free cheese slices on top, followed by a layer of the sweet potato slices.
Next, take half the onion and pepper slices and place them on top to make an even layer. Sprinkle over half the chopped tomatoes and half the spring onions. Sprinkle over half the lime juice.
Repeat with a further layer of rice, dairy free cheese slices, sweet potato, onion and peppers, tomatoes, spring onions and lime juice so you use up all 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.
Lay the remaining burrito over the top of the filling to form a lid. Use a pastry brush or your fingers to wet the edges of each tortilla with a thin coating of water (to 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 round the cake, and smooth them down to seal the cake.
Bake in the hot oven for 20 minutes, until the filling is cooked through, the tortilla casing is golden and the cake looks nice and solid.
To serve, 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!