Big Burrito Cake

Serves 6

• Sweet Potato Slices

• 2 medium sweet potatoes (about 500g)

• 2 tbsp olive oil

• ½ tsp cumin

• ½ tsp smoked paprika

• ½ tsp chilli powder

• Mexican Peppers

• 1 onion

• 1 red pepper

• 1 yellow pepper

• 1 orange pepper

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp cayenne pepper

• 1 tsp onion powder

• 1 tsp ground cumin

FOR THE RICE FILLING

1 tbsp olive oil

5 spring onions

3 garlic cloves

250g cooked basmati rice (microwavable bag)

1 x 400g tin kidney beans

¼ tsp Tabasco sauce

1 tbsp ground cumin

Salt and pepper to taste

15g fresh coriander

FOR THE EXTRAS

80g cherry tomatoes

2 spring onions

200g dairy-free cheese

1 lime

1 tbsp olive oil

6–7 large white tortillas

Preheat oven to 180°C | Line 2 baking trays | Mixing bowl | Large ovenproof frying pan |

Medium saucepan | Pastry brush

First, make the sweet potato slices | Cut the sweet potatoes into 5mm thick slices | Add the ½ tsp cumin, ½ tsp smoked paprika, ½ tsp chilli powder and 1 tbsp olive oil to a mixing bowl and mix to combine | Put the sweet potato in the bowl and toss to combine and coat | Lay the slices out on a baking sheet, put the sheet in the oven and roast for 30 minutes | Remove the tray and set to one side.

Now, make the Mexican peppers | Trim, peel and cut the red onion into quarters | Halve, trim, core and cut the peppers into 1cm slices | Add 1 tbsp olive oil, garlic powder, smoked paprika, cayenne pepper, onion powder and cumin to the mixing bowl (used to dress the sweet potatoes) and stir to combine | Add the peppers and onions to the mixing bowl and stir to combine and coat | Spread the peppers and onions out on a baking tray, put the tray in the oven and roast for 20 minutes | Remove the tray and set to one side.

Now, prepare the rice filling | Trim and finely slice the spring onions | Peel and grate the garlic | Prepare the rice according to packet instructions | Open, drain, rinse and pat dry the kidney beans | Warm the olive oil in a frying pan over a medium heat | Add the spring onions and garlic to the pan and stir for 1 minute | Add the kidney beans, cumin and tabasco to the pan and stir for 30 seconds | Add the rice to the pan and fold to combine | Taste the rice and season to perfection with salt and pepper  | Tip the rice into a bowl | Pick the coriander leaves, put them in the mixing bowl and fold them into the rice.

Now prepare the extras | Dice the cherry tomatoes and put them in a small bowl | Trim and finely slice the spring onions and put them in a small bowl | Grate the dairy free cheese and put it in a small bowl.

Now you’re ready to put it all together and assemble your cake | Brush the frying pan with 1 tablespoon of 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, 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 wooden spoon | Place a layer of dairy-free cheese  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 | Repeat with a layer of rice, dairy-free cheese, sweet potato slices, onion and pepper slices, cherry tomatoes, spring onions and 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.

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.  If your tortillas don’t fully cover the middle, you may need an extra one in the centre on the top.

Now bake the cake | Put the pan into the hot oven and bake the burrito cake for 20 minutes, until the filling is warmed through, the tortilla casing is golden, and the cake looks nice and solid | Take the pan out of the oven.

Time to serve | 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 serve immediately.