Mexican Burrito Bake - english spinach

Method

• Wash spinach.
• Half-fill a large saucepan with water.
• Bring to the boil over high heat.
• Add spinach and cook for 1 minute or until just wilted.
• Using a slotted spoon, transfer to a large bowl of cold water.
• Stand for 2 minutes.
• Using your hands, squeeze out excess water.
• Roughly chop.
• Add pumpkin to pan of boiling water.
• Cook for 2 minutes or until just tender.
• Using a slotted spoon, transfer pumpkin to a colander.
• Set aside to cool.
• Add corn to boiling water.
• Cook for 1 minute or until just tender.
• Drain and set aside.
• Preheat oven to 180C Grease a 6cm-deep, 18cm x 24cm (base) ovenproof dish.
• Place a third of the pumpkin in dish.
• Place tortillas on a flat surface.
• Spread 1 side of each tortilla with refried beans.
• Place 2 tortillas over pumpkin, bean side up, trimming to fit.
• Top with half the spinach, half the remaining pumpkin and half the corn.
• Season with salt and pepper.
• Sprinkle 1/2 cup cheese over vegetables.
• Repeat layers.
• Top with remaining tortillas, beans side down.
• Spoon over salsa to cover tortillas.
• Sprinkle with remaining 1 cup cheese and pepitas.
• Bake burrito bake for 25 to 30 minutes or until filling is hot and cheese is melted.
• Stand for 10 minutes before cutting into pieces.
• Serve with salad.