Mexican Burrito Bake

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  • 500g butternut pumpkin, peeled, de-seeded and cut into chunks
  • 250g frozen spinach
  • 100g low-fat ricotta
  • 4 wholemeal wraps
  • 1 can refried beans
  • 200g (half a can) corn kernels
  • 500g jar pasta sauce
  • 100g low-fat cheese, grated

This recipe has become a favourite with many of my family and friends. It is full of vegetables, cheap to make, simple and delicious. You can use round burrito wraps and make it like a pie or square wraps, such as Mountain Bread, and cook it in a lasagna dish.


Preheat oven to 180 degrees celsius. Cook pumpkin in a saucepan of simmering water until tender (or cook in microwave). Mash and set aside.

Defrost spinach and squeeze out excess moisture. Blend with a hand-held blender or food processor (this is not absolutely necessary, but it's quite stringy for the kids otherwise). Combine with ricotta.

Use a dish that suits the size and shape of your wraps. Spread half of the mashed pumpkin on the bottom of the dish. Spread the 4 wraps with the refried beans. Place one wrap, bean side up, in the dish. Top with half of the spinach and ricotta mixture. Place another wrap on top. Spread with half the pasta sauce, then sprinkle with the corn and half of the cheese.

Top with another wrap, the remaining pumpkin, then the remaining spinach. Place the last wrap on top, spread with the remaining pasta sauce and sprinkle with the rest of the cheese.

Bake for about 30 minutes.

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