Mushroom Enchiladas

Ingredients

For the Enchiladas :
250 gms sliced mushrooms
1 can black beans
1 medium sized onions, cut in cubes
1/2 curm corn kernels
1 Jalapeno, finely chopped
1 Tbsp Taco seasoning
1 1/2 cup shredded cheese
8 8-inch flour tortillas
1 tbsp butter
salt & freshly ground black pepper to taste

For the Sauce :
2 cups Pureed Tomato
1 tsp Cumin seeds Powder
1 tsp Paprika
1 tsp Dried Oregano
1 tsp brown sugar
2 Tsp Corn flour
1 cup water
1/2 tsp Garam Masala (optional)
Salt & freshly ground black pepper to taste

Directions :

1) Preheat oven to 350 degrees F.
2) In a small sauce pan combine all the ingredients for the sauce. Stir to dissolve. Reduce heat and stir until sauce just begins to thicken.
3) Heat butter in a large skillet over medium heat and saute onions, jalapenos and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes. Add black beans, corn, salt , pepper and taco seasoning. Cook for another 2 minutes.
4) Turn the heat off. Let the mixture cool for 10-15 minutes. Then add a cup of shredded cheese in the mushroom mixture.
5) Wrap tortillas in moist paper towels and heat in microwave for a minute or so just to soften them.
6) Divide filling evenly among the warm tortillas, fill and roll.
7) In a baking dish pour half of the enchilada sauce. Places rolled tortillas on top. Pour the remaining sauce on top of the enchiladas and evenly spread it.
8) Top with the remaining shredded cheese. Cover the baking dish with aluminium foil and bake 10-15 minutes. Take the aluminium foil out and bake for another 5 minutes.

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