Frankenstein BOO-Ritos!
An Original Recipe by Lorraine Elliott adapted from an idea from Peas & Crayons
Preparation time: 40 minutes
Cooking time: 30 minutes
Makes 15 BOO-Ritos
Serves: 15 people
-
Oil for drizzling
-
400g/14ozs. sweet potatoes, peeled and diced
-
2 onion, peeled and cut into 8 crescents
-
250g/8.8ozs cooked white rice
- 250g/8.8ozs. cooked brown rice
- 1 white onion, finely chopped
- 400g/14ozs garlic toum (see recipe here)
- 400g/14ozs. tin corn, drained
- 400g/14ozs. tin black beans, drained
- 200g/7ozs sun dried tomato slices in oil, drained
- 3 tomatoes, chopped
- 1/2 cup finely chopped coriander
- 15 Spinach tortillas
To decorate
- 15 triangular corn chips
- 30 rounds of cheese (vegan cheese) cut out
- 30 slices of carrot
- 30 pieces sliced black olive
- 1/2 red capsicum, sliced into 30 smiles
Step 1 - First roast the sweet potato and onions by placing on a parchment lined tray and drizzling with oil and roasting at 180C/350F for 25-30 minutes or until caramelised. You can do this 2-3 days ahead of time and keep in the fridge until needed.
Step 2 - Mix the two types of rice with the sweet potatoes, onion, toum, corn, black beans, sun dried tomato, tomato and coriander. Season with salt and pepper. Heat the spinach tortillas either in a frypan or microwave. Place two scoops of filling and fold up on the top and bottom and then the sides to create a rectangle. Secure closed with a toothpick.
Step 3 - Turn over and place the cheese eyes, carrot and olives and capsicum smile. Break off the pointy parts of the chips to create jagged hair. Serve or wrap up in greaseproof paper to prevent drying out.