Mains

Tortilla stack

Author: Sarah Swain - Food writer, stylist and recipe creator

First published: Sep 2010

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Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

Instructions

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 447cal

Kilojoules 1870kJ

Protein 19g

Total fat 19g

–Saturated fat 7g

Carbohydrates 50g

–Sugars 12g

Dietary fibre 12g

Sodium 820mg

Calcium 300mg

Iron 4mg

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.

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