Italian Vegetable Enchiladas - cooking recipe

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

Preparation

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