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Mexican burrito bake
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Try our delicious and quick Burrito Bake for a unique and tasty meal tonight!
Ingredients:
  • 1 bunch English spinach, leaves removed
  • 800g butternut pumpkin, peeled, thinly sliced
  • 1 corn cob, kernels removed
  • 6 large burrito tortillas
  • 250.00 ml refried beans (see note)
  • 500.00 ml grated tasty cheese
  • 40.00 ml pepitas (pumpkin seeds)
  • Green salad, to serve
  • 1 long red chilli, finely chopped
  • 1 small green capsicum, finely diced
  • 22.20 gm tomato paste
  • 500g tomatoes, diced
Instructions:
  • To make the salsa, heat oil in a saucepan over medium heat. Sauté onion for 3 to 4 minutes until soft. Add chilli and capsicum, cook for 2 minutes until tender. Stir in tomato paste and tomatoes. Bring to a boil, then simmer uncovered over medium-low heat for 15 minutes until thickened. Allow to cool completely before serving.
  • Rinse spinach thoroughly. Bring a large saucepan of water to a boil. Add spinach and cook for 1 minute until just wilted. Transfer to a bowl of cold water and let it sit for 2 minutes. Squeeze out excess water using your hands and roughly chop.
  • Drop the pumpkin into the boiling water and cook for 2 minutes until tender. Remove the pumpkin with a slotted spoon and let it cool in a colander. Then, add the corn to the boiling water and cook for 1 minute until tender. Drain the corn and set it aside.
  • Preheat your oven to 180°C and generously grease a 6cm-deep, 18cm x 24cm (base) ovenproof dish.
  • Layer one-third of the pumpkin in the dish. Arrange tortillas on a flat surface and spread one side of each with refried beans. Lay two tortillas over the pumpkin, bean-side up, trimming if needed. Add half of the spinach, half of the remaining pumpkin, and half of the corn. Season with salt and pepper, then sprinkle half a cup of cheese over the vegetables. Repeat layers. Finish with the remaining tortillas, bean-side down. Pour salsa over to cover tortillas and top with the remaining one cup of cheese and pepitas.
  • Bake the burrito for 25 to 30 minutes until the filling is hot and the cheese is melted. Let it rest for 10 minutes before slicing and enjoy with a side of salad.

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