Tortilla stack

Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

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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Instructions

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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.

Variations

Try replacing mixed beans with chickpeas or kidney beans for a change.

Nutrition Info (per serve)

Calories 447 cal

Kilojoules 1870 kJ

Protein 19 g

Total fat 19 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 12 g

Dietary fibre 12 g

Sodium 820 mg

Calcium 300 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.