Silverbeet enchiladas with avocado lime dressing

• 12 large silverbeet leaves, spine removed and keep the tip of leaf joined (this is about 1 bunch)
• 2 tbsp olive oil
• 1 small butternut pumpkin, peeled, seeded, and cut into small cubes
• 1 cup brown rice, cooked
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup tomatoes, chopped
• 1 tbsp Mexican spice mix
• 1 x 400g no added salt crushed tomatoes or 2 cups passata
• 1 cup grated cheese, optional (such as Edam or mozzarella)

Avocado and lime dressing:

• 1 ripe avocado, peeled and pitted
• Juice of 1 lime
• 2 tbsp fresh coriander, chopped

Optional garnish:

• Chopped fresh coriander
• seeded and diced jalapeno pepper