Step 1 Preheat oven to 190°C. Spray a 22cm round cake tin with oil. Steam pumpkin for 6–7 minutes, until tender. Drain.
Step 2 Spray a large frying pan with oil. Add onion and cook over medium heat until soft. Add coriander and cumin. Cook for 1 minute.
Step 3 Add pumpkin to pan and cook for 2–3 minutes. Stir in tomato paste, salsa and beans. Cook for 2–3 minutes, until heated through.
Step 4 Place 1 tortilla in the base of tin. Spoon a third of the pumpkin mixture over tortilla. Sprinkle over a third of the cheese. Top with a third of the spinach. Cover with another tortilla. Press down lightly.
Step 5 Repeat layers twice more, ending with a tortilla. Bake for 20–25 minutes, until golden.
Step 6 Meanwhile, roughly mash avocado. Add lemon juice and stir to combine. Remove tortilla stack from oven and rest for 10 minutes before removing from tin. Garnish with fresh coriander and serve with lime wedges and avocado mash.