Italian Vegetable Enchiladas Recipe

Name: Italian Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 clove garlic, 1 onion, chopped, 1 green pepper, cleaned and chopped, 1/2 lb mushroom, sliced, and more.

Yes, Italian Vegetable Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vegetable Enchiladas

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