Italian Enchiladas

Here's a twist:
(Makes 2 casseroles - one to savor now, and one to freeze)

2 cans (14.5 oz.) fire-roasted* diced tomatoes, undrained
1 can (6oz.) tomato paste
2* t. sugar (the original recipe called for 4 t.)
2 t. dried basil
1 & 1/2 t. dried oregano
1/2 sea* salt
1/2 t. onion powder
1/2 t. garlic powder
1 lb. bulk spicy pork sausage (or you could use chicken or turkey*)
1 cup chopped fresh mushrooms
1 pkg. (3 &1/2 oz.) sliced pepperoni (minis if you can find them*)
3 cups shredded provolone cheese
1 cup chopped black olives
12 6" flour tortillas
1/3 cup shredded Parmesan

Combine first eight ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 mins. or until thickened, stirring occasionally. Cook sausage and mushrooms in a large skillet over medium heat until meat is no longer pink; drain. Spread 1/3 cup sauce on the bottom of two greased 11x7" baking dishes. Place 4 pepperoni slices, 1/4 cup sausage mixture, 2 T. provolone, and a T. of olives down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top; sprinkle with Parmesan and remaining provolone. Cover and bake one at 350 for 30 mins. Uncover;bake 5-10 mins. longer or until heated through and cheese is melted. Let cool 5 mins. Cover and freeze remaining casserole for up to 3 months. Serve with a crisp salad, and Of Course, garlic bread. Bon Appetito!!

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MM