Italian Vegetable Enchiladas Recipe
Ingredients
| Garlic | 1 Clove (5gm) | |
| Onion | 1 Small | |
| Green bell pepper | 1 Medium | |
| Mushrooms | 1/2 pound | |
| Tomato | 1 Medium | |
| Vegetable oil | 1 Tablespoon | |
| Tomato sauce | 1 Can (10oz) | |
| Basil | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| 1 cup low-fat cottage cheese | ||
| 8 flour tortillas (7-inch diameter) | ||
| 3 tablespoons shredded part-skim mozzarella cheese | ||
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.
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.
Chef
