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Italian Vegetable Enchiladas

Quick.easy.cooking's picture
Ingredients
  Garlic 1 Clove (5 gm)
  Onion 1 Small
  Green bell pepper 1 Medium
  Mushrooms 1⁄2 Pound
  Tomato 1 Medium
  Vegetable oil 1 Tablespoon
  Canned tomato sauce 8 Ounce (1 Can, Low Sodium / Regular)
  Basil 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Low fat cottage cheese 1 Cup (16 tbs)
  Flour tortillas 8 (7 Inch Diameter)
  Shredded part skim mozzarella cheese 3 Tablespoon
Directions

1 Preheat the oven to 450°
2 In a food processor, coarsely chop the garlic, onion and bell pepper. Remove to a large bowl. In the same work bowl, chop the mushrooms. Add to the other vegetables. By hand, coarsely chop the tomato and add to the bowl of vegetables.
3 In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the chopped vegetables and cook, stirring occasionally, until the onion is slightly softened, about 3 minutes. Let cool slightly.
4 Meanwhile, in a medium bowl, combine the tomato sauce, 1/4 teaspoon of the basil, 1/4 teaspoon of the oregano and 1/4 teaspoon of the black pepper.
5 In another bowl, combine the cottage cheese with the remaining 1/4 teaspoon basil, 1/4 teaspoon oregano and 1/4 teaspoon black pepper.
6 Place the tortillas on the work surface and spread each evenly with 2 teaspoons of the tomato sauce.
7 Spread 2 tablespoons of cottage cheese in a strip along the bottom third of each tortilla.
8 Dividing evenly, spread the sauteed vegetable mixture over the cottage cheese. Starting at the filled end, roll the tortillas up. Place the rolled tortillas in a single layer in a baking dish. Top with the remaining tomato sauce and the mozzarella.
9 Bake for 10 minutes, or until the tortillas are heated through and the cheese is melted. If desired, run the enchiladas under the broiler to lightly brown them.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Quick

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