- cooking spray oil
- 2 cups diced pumpkin
- 1 tablespoon oil
- 1 onion, finely chopped
- 1 tablespoon ground coriandercilantroX
- 2 teaspoons ground cumin
- 1 tablespoon tomato paste
- 300g salsa sauce
- 400g can mixed beans, drained, rinsed
- 4 extra-light flour tortillas
- ¾ cup grated reduced-fat cheddar cheese
- 3 cups fresh spinach
- ½ medium avocado
- ½ lemon, juice
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1 Preheat oven to 190°C. Spray a 22cm cake tin with oil. Cook pumpkin for 6-7 minutes in boiling water. Drain.
2 Heat oil in a pan. Cook onion until tender. Add coriander and cumin. Cook for a few more minutes.
3 Add pumpkin and cook for 2-3 minutes. Stir in paste, salsa and beans. Cook for a few more minutes.
4 Place 1 tortilla in cake tin base. Spoon one-third of the bean and pumpkin mix over. Sprinkle over one-third of the cheese. Top with one-third of the spinach. Cover with another tortilla. Press down lightly.
5 Repeat layers twice more ending with a tortilla. Bake for 20-25 minutes until hot and top tortilla is golden. Rest for 10 minutes before removing from pan. Mash avocado with lemon juice and serve with tortilla garnished with fresh coriander and lime.
Try replacing mixed beans with chickpeas or kidney beans for a change.
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 7g
Dietary fibre 12g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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