Mexican Hot Sauce : Wash the tomatoes. Make a criss-cross cut on the top part of the tomatoes. Bring water to boil in a pot. ADD THE TOMATOES, COVER THE POT AND TURN OFF THE STOVE. LET THE TOMATOES BE IN THERE FOR at least 15 minutes. Peel off the skin of the tomatoes.

In a mixer jar, take the tomatoes, kashmiri dry chillies, chilli powder and some warm water to grind. Grind it to very fine paste. Keep it aside.

Heat oil in a nonstick pan. Add the all-purpose flour and saute for about 3 min on the lowest flame while continuously mixing it. Add the garlic paste and saute for another 1 min or until it leaves a nice aroma. Add the tomato puree and mix well. Add all the spices and combine everything. Add about 1 cup water to adjust consistency of the sauce. Cover and cook for about 4-5 min or until little oil oozes on the surface. It must be thick like pizza sauce. Remove from the heat and keep aside.

Filling: Boil kidney beans in salty water. Use only as much water as is required to perfectly boil the beans. The beans should be thoroughly cooked, but intact and dry (like boiled Chana that we use for Chana chat) they must not get mushy.

Combine all the ingredients for filling and keep aside.

Assemble: keep next to you the sauce, the filling and the cheese. Take a baking tray and spread some sauce all over. Take a soft and thoroughly cooked tortilla on a flat surface. Spread the beans filling at the horizontal length. Sprinkle some cheese over it. Find the tortilla like a roll and gently place it in the baking tray with opening facing downwards. Similarly prepare the rest of the rolls and place them in the tray.

Spread good amount of sauce all over the rolls. Sprinkle some beans all over followed by cheese. Slide the tray in the preheated oven - middle rack, 200c, top and bottom heat mode, 10 min or until the cheese melts and the sauce starts to boil. You'll also see the sauce and the cheese releasing some oil on the surface. Remove from the oven, Sprinkle some dry or fresh rosemary all over. Serve hot.