Italian Vegetable Enchiladas
|Garlic||1 Clove (5 gm)|
|Green bell pepper||1 Medium|
|Vegetable oil||1 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can, Low Sodium / Regular)|
|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|
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.