Serving : 2 People Ingredients : For Tortillas (4): 1/2 Cup All Purpose Flour (maida) 1/4 Cup Milk Salt to Taste For Tomato Sauce 1 Cup Tomato Puree 1 Tablespoon Tomato Ketchup 2 Teaspoon Olive Oil 1 Teaspoon Oregano 1 Teaspoon Paprika (Chili Flakes) 1 Teaspoon Crushed Pepper Powder Salt to Taste For Stuffing : 1 1/2 Cup Mixed Veggies may include Baby corn, Asparagus, French beans, Zucchini, Bell Peppers (Finely Chopped) 1 Cup Mix of Cottage Cheese(Paneer) and Mozzarella Cheese 1/2 cup boiled Rajma (red kidney beans) Salt to Taste Black Pepper to Taste Red Chili Flakes to Taste Mixed Italian Herbs to taste Mozzarella Cheese for Garnish Method : For Tortilla – Mix all the ingredients and knead to a soft dough. Divide into 4 equal balls and flatten it to 4 tortillas. Roast individual tortilla very lightly from both side on hot griddle and keep aside. For Stuffing - Chop all the vegetables and place them in boiling water for two minutes (except bell peppers) and drain. Add these semi cooked veggies with bell peppers and rest of the ingredients to prepare the stuffing. Mash the rajma with back of the spoon, this will help the whole stuffing to stick together. For Sauce - Heat olive oil in pan and add tomato puree, tomato ketchup. Add little water to bring the sauce consistency. Add salt, oregano and red chili flakes. Grease a baking tray with light oil. Pre heat the oven. Now put 2 tsp of stuffing in each tortilla and roll it tightly. Repeat the same with rest of the tortillas. Arrange the rolled tortillas in baking tray and cover it with sauce. Add grated mozzarella cheese, a bit of olive oil and bake at 200 degrees centigrade for 10 mins(until the cheese melts). The enchiladas are ready! Serve hot.