A bake made out of burritos It might sound a little strange, but its easy, fast and tastes great! Try it tonight!
- Make salsa: Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add chilli and capsicum. Cook for 2 minutes or until tender. Stir in tomato paste and tomatoes. Bring mixture to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until thick. Remove from heat. Cool completely
- 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 180°C. 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set