Mexican Burrito Bake

• 1 bunch english spinach, leaves removed
• 800 g butternut pumpkin, peeled thinly sliced
• 1 ear of corn, cob kernels removed
• 6 large burrito tortillas
• 1 cup refried beans
• 2 cups grated tasty cheese
• 1 12 cups thick & chunky salsa
• 2 tablespoons pepitas (pumpkin seeds)
• green salad, to serve

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

english spinach, butternut pumpkin, corn, burrito tortillas, beans, tasty cheese, chunky salsa, pepitas, green salad

Taken from www.food.com/recipe/mexican-burrito-bake-302644 (may not work)