1. Enchilada Sauce (You can also use a store bought enchilada sauce instead):
Puree the tomatoes in a blender.
Heat sauce pan over medium heat. Add the oil and all-purpose flour and stir well for 1-2 minutes or until flour is light golden brown.
Add the tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin powder. Mix it well removing any lumps. Add 1¼ cup of water and boil over medium heat about 2-3 minutes.
Keep it aside.
2. Filling for tortillas:
Heat 1 tbsp oil in a sauce pan over medium heat. Add the mushrooms and beans. Stir and Cook until most of the moisture has evaporated. Set aside.
3. Prep the tortillas:
Heat a sauce pan over low-medium heat.
Lightly drizzle oil on both sides tortillas and cook them slightly on the sauce pan one by one and on both sides.
4. Arrange the enchiladas:
Preheat the oven to 425 º.
Spread about 2 tbsp of the enchilada sauce in the baking dish.
Spread 1 tsp of enchilada sauce on tortillas, add 1 tbsp of vegetable mix and some cheese mix, roll the tortillas tightly and arrange it in the baking dish.
Spread the remaining enchilada sauce in the tortillas in the baking dish.
Sprinkle the remaining cheese on the top.
Bake for about 20 minutes or until the cheese starts sizzling.
Serve enchiladas hot with side of lettuce and chopped tomatoes.