Wash and dice the onions finely and keep half of it aside.
Wash, de-seed and chop the mixed bell peppers into small cubes.
Dice garlic finely and keep half of it aside.
In a pan heat 1 tbsp of the olive oil. Add one half of the diced onions and garlic and saute till it turns translucent.
Add the mixed bell peppers and broccoli, cover and cook for about 5-7 minutes.
Add 1 tsp of red chilly flakes, 1 tsp of oregano and salt to taste and mix and take it off the heat.
While the vegetable filling is getting ready, boil water in a big vessel and add the washed tomatoes and blanch them.
In a separate pan heat the remaining olive oil and saute the rest of the diced onions and garlic till translucent.
Remove skin of the blanched tomatoes and puree them. Add the purred tomatoes to this pan and let it simmer for about 10 mins.
Add sugar, the remaining red chilly flakes, oregano and basil. Season with salt and take it off the heat. This is the sauce.
In a dry bowl take the whole wheat flour and maize flour, add a pinch of salt and warm water to make a firm pliable dough.
Divide the dough into 4-5 balls and roll them out flat like roti. These are the tortillas.
Cook the tortillas on a flat gridle ( tawa).
Mix the baked beans and the vegetables and this will be the filling for the tortilla.
Preheat the oven to 200 degrees C.
Crumble the cottage and set aside.
Drizzle a few drops of olive oil in an oven proof baking dish. Place the tortillas and put the vegetable-baked beans mixture and top it up with some crumbled cottage cheese.
Repeat the same with all the tortillas and cover the it so that the filling stays inside.
Pour the tomato sauce over the tortillas. Cover the dish completely and then add grated mozzarella cheese.
Bake for 15-20 mins or till the cheese melts.
Serve hot with a chilled glass of iced tea