Another cruelty free delight from Clementenes kitchen. Serves 4.

For the Enchiladas
x8 corn tortillas
2c of diced pumpkin
1 can of chilli beans

For the Lime & Basil aioli
1/2 C (liquid from one tin) chickpeas
Juice of 2 limes
Zest of 1 lime
1 Tbsp Dijon mustard
1 Tbsp Apple cider vinegar
Cracked black pepper, salt
1 1/4 C canola or rice bran oil

For the sauce
2 Tbsp olive oil
4 cloves garlic
1 large white onion
1 tin tomatoes
3 Tbsp tomato paste
2 chargrilled capsicum
1/3 C water
Salt & pepper
1 Tbsp smoked paprika
1 tsp chilli flakes
1 Tbsp coriander seeds or powder
1/4 C sweet chilli sauce

For the rice
2 C vege stock or water
2 C rice

To garnish
Lettuce, pumpkin seeds, cherry tomatoes, fresh basil, mint or coriander.