Mega vege Mexican stack

1 Heat oven to 180°. Line a round cake tin (big enough to fit tortillas) with non-stick baking paper.

2 Heat oil in a large pan. Add onion and cook gently 2-3 minutes. Add mince and cook until brown, stirring occasionally to break up. Add frozen vegetables and chilli beans and mix well. Remove from the heat and cool.

3 In a small frying pan heat spinach and tomato. Mix well. Remove from heat and cool.

4 Place 1 tortilla in the base of the tin, cover with a layer of spinach and tomato. Add another tortilla, cover with a layer of meat and beans. Spread evenly.

5 Place another tortilla on top and spread with layer of mashed pumpkin and any leftover spinach and tomato.

6 Layer another tortilla and another layer of meat and beans. Add the last tortilla and cover with sour cream. Sprinkle with grated cheese.

7 Bake for 30 minutes or until cooked right through. Cool for 20 minutes before removing from pan and slicing. Cut into wedges. Garnish with fresh herbs.