Stuffed Tortillas - cooking recipe

Ingredients

SAUCE
1 onion, chopped
1 clove garlic, chopped
1 (28 ounce) can tomatoes
1 (5 1/2 ounce) can tomato paste
1 jalapeno pepper, seeded and minced
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh coriander
TORTILLAS
1 onion, chopped
1 cup carrot, diced
1 cup sweet pepper, diced
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 (19 ounce) can black beans, drained and rinsed
1 1/2 cups canned or frozen corn
2 tablespoons lime juice
2 tablespoons chopped coriander
12 7-inch flour tortillas
1 cup shredded cheddar cheese
3/4 cup sour cream or 3/4 cup plain yogurt

Preparation

Line two 9 x 13 baking pans with tin foil, set aside.
Make sauce by sauteing onions, garlic in a saucepan until soft.
Add remaining sauce ingredients, except coriander.
Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
Remove from heat and stir in coriander.
While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
Cook until vegetables are softened (about 5 minutes).
Add jalapeno pepper, chili powder, oregano and cumin.
Cook for 1 more minute, remove from heat.
Stir in beans, corn, lime juice and coriander.
Mix well.
To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
Repeat, leaving yourself with 1/4 cup cheddar.
Pour sauce evenly over finished tortillas.
Cover with aluminium foil and bake at 350 degrees for 25 minutes.
Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
Serve with a dollop of sour cream.