Beef and veggie tortilla stack

This is a good one to get some extra veg into the kids!

300g beef mince
1/2 onion, diced
1 cup beans
1 tsp cumin
1 tsp paprika
1/4 cup tomato purée
1 pkt Mexican tortillas (or whole grain wraps)
Pumpkin slices, 1cm thick, enough to cover a tortilla
Sweet potato slices (as above)
5 1cm thick slices of eggplant
1/2 cup Sliced mushrooms
Grated cheese, to taste

Preheat the oven to 180*C. Place the sliced veg on a tray in the oven. You want them soft, not crispy so turn them down or cover if they start to dry out.

Sauté the onion in a frying pan until soft, then add mince. Sprinkle in the cumin and paprika. Add the tomato purée as the mince starts to brown and mush out any hard lumpy bits. Add the beans and turn the heat down.

When veggies are soft, layer 2 tortillas in the bottom of a ceramic quiche or pie dish. Spread a bit of the mince mixture. If you like it cheesy, add a thin sprinkle of grated cheese. Put a tortilla on top, then a layer of pumpkin. You can layer it how you like, aim for one layer of each veg and 2-3 layers of mince with a tortilla between each (I put the eggplant and mushroom together). The top layer should be mince. Pour over any remaining pan juice, add the final tortilla and sprinkle a little cheese on top.

Return the whole stack to the oven and bake at 160* until the cheese has melted and started to crisp up. Serve hot- any leftovers can go in a sealed container in the fridge. You can reheat in the oven, or eat cold- its just as yummy the next day!

Cooking tips– you can use any veggies for this recipe, especially ones your kids haven’t taken too, as long as you throw in some favorites too. Any kind of mince will do, or you could leave it out altogether for an all veggie stack! You can substitute the tortillas with lasagna sheets, pita breads or sandwich wraps.