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