Italian Vegetable Enchiladas

The Mexican style of this dish combined with the Italian flavors make for a fun combination. Depending on how much mozzarella you use, this is a relatively low-fat dish, and a great way to get a couple of servings of vegetables.

• Ready In: 35 mins
• Yields: 8 enchiladas

Ingredients

• 1  clove garlic
• 1  onion, chopped
• 1  green pepper, cleaned and chopped
• 1⁄2 lb mushroom, sliced
• 1  tomatoes, chopped
• 1  tablespoon  oil
• 16  ounces tomato sauce
• 2  teaspoons oregano
• 2  teaspoons basil
• 2  teaspoons ground black pepper
• 1 1⁄2 cups cottage cheese (lowfat)
• 8  tortillas
•  shredded mozzarella cheese

Directions

1. Saute the garlic, onion, green pepper, mushrooms, and tomato in the oil.
2. Combine the tomato sauce, oregano, basil, and black pepper.
3. Divide cottage cheese and half of the tomato sauce between the 8 tortillas.
4. Divide sauteed vegetables between the tortillas.
5. Spray a large baking pan with cooking spray.
6. Roll up tortillas and place in the baking dish.
7. Cover the tortillas with the remaining sauce and with the cheese.
8. Bake 10-15 minutes at 350 degrees.