In a pan heat oil. Add chopped onion and crushed garlic cloves. Saute till onion turns translucent. Add chopped capsicum and saute for sometimes. Add red chili powder, sugar, black pepper powder, chilli flakes and oregano. Mix well.

Add cooked beans and mix it. Mash them slightly. Add boiled American corn kernels, required salt, chopped coriander leaves and tomato ketchup. Combine well. Beans stuffing is ready.

For sauce:- blanch tomatoes in boiling water for 4-5 minutes. Remove their skin. Cut red bell pepper into big pieces. Roast them on tawa with some oil. Remove seeds from dry red chillies and soak them in hot water for 30 minutes. Blend blanched tomatoes along with roasted bell pepper and soaked dry red chillies and make puree.

In a pan heat oil. Add all purpose flour and roast well. Add approximate 1 cup of water gradually and stir continuously until thickens. Add prepared puree and mix well.

Add salt, chilli flakes, oregano, sugar, crushed garlic cloves and tomato ketchup. Mix well. Cook till get desired consistency. (If dry red chillies are less spicy, add some red chili powder). Chili pepper sauce is ready.

For tortillas:- In a mixing bowl take yellow makai flour, all purpose flour, salt, ajwain and oil. Mix well and knead soft dough with required water. Rest for 15 minutes. Then make equal size balls from it. Roll out roti and roast both sides on tawa simply. (Without oil). (8 tortillas should be done).

Assembling:- Take a tortilla. Put 2-3 tablespoon stuffing. Spread some processed cheese on it and roll out. Prepare all rolls like this.

In a baking tray pour some sauce. Arrange prepared stuffed rolls on it. Cover them with sauce.

Apply lots of grated processed cheese and mozzarella cheese over it. Garnish with capsicum and corn kernels. Sprinkle chilli flakes and oregano. Bake for 15-20 minutes at 180°C in preheated oven. Super tasty Mexican beans enchiladas is ready to serve.