Heat 2 tbsp of oil in a skillet, add the onions and fry till they are soft.
Add the finely chopped bell peppers, mushrooms, garlic and green chillies along with required amount of salt.
Fry this for about 6 mins in medium flame and till dry.
Spread out the tortillas and spoon the filling carefully while still warm. Add the grated cheese and chopped coriander on top.
Roll up the tortillas and cut them into bite sized pieces.
Place these rolls in an oven proof dish and bake it at 350F for about 20 mins till the tortillas crisp up and the cheese has fully melted thus sealing the rolls well. Serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.