1. First heat a little oil in a pan and fry your mushrooms. When they are starting to soften add the balsamic syrup, coat them well, let them bubble for a good 10 minutes - then remove from the heat and set aside in a dish.
2. Wipe out the pan. Heat another dash of oil and gently fry the onions and garlic until transparent. Add the minced beef and brown well. Add the paprika, chilli powder, tomato paste, oregano and cinnamon and combine well. Add 1/2 cup of warm water and bring to a gentle simmer for around 20 minutes.
3. Heat the stock in a separate saucepan and gently cook the slices of pumpkin or butternut until tender. 10 to15 minutes should do it. You don't want mushy! If you have a microwave, consider cooking the pumpkin in this. Drain and set aside once cooked.
4. Slice your roasted red peppers and set aside.

To assemble the Tortilla Stack:

1. With baking paper line a spring form tin that is around the same diameter as your tortillas.
2. Place a tortilla in the bottom of the tin, then layer the balsamic mushrooms across the tortilla. Place another on top. Layer the pumpkin next, top with a tortilla. Layer the baby spinach next with the grated cheese, and top with a tortilla. Spoon the minced beef mixture over the tortilla stack next, and top again. Then make the last layer the roasted red peppers. Top again with a tortilla.
3. You can then set this aside in the fridge to firm up a little. When you are ready to go, heat the oven to 180C and bake the stack for 15 to 20 minutes until it is well heated through and the cheese has melted.
4. While the stack is heating through make a quick tomato sauce. In a saucepan heat the tinned tomatoes, the fresh oregano leaves and season with salt and pepper. If you like a little heat add a couple of dashes of Tabasco sauce.
5. Once the stack is ready to eat, undo the spring form tin and slide the base on to a warmed serving dish. Cut wedges for your diners and drizzle with warm tomato sauce.