Italian Tortillas - cooking recipe

Ingredients

2 cups part-skim mozzarella cheese
10 ounces pacakage chopped spinach, thawed and well drained
10 ounces sweet corn
16 ounces low fat cottage cheese
1/2 cup onion, chopped
1 -2 garlic, clove(s) minced
1 egg, beaten
1/2 teaspoon salt & pepper
6 -8 flour tortillas
1 (15 ounce) can Italian stewed tomatoes
8 ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup parmesan cheese, shredded

Preparation

Saute the onion and garlic in 1 T olive oil until transparent.
Mix half of the mozzarella cheese with the spinach, corn, cottage cheese, sauted onion and garlic, egg, salt & pepper, and 3/4 of the can of tomatoes. Place approximately 1/2 c mixture in each tortilla and roll up. Place them seam side down in a lightly greased 13 x 9 pan.
Mix remaining tomatoes, sauce, basil and oregano and spoon over tortillas.
Sprinkle remaining cheese over the top. Bake at 375 for 20-25 minutes.