For the filling, heat oil in a pan, add garlic and spring onions and sauté till onions are translucent. Add green capsicum and sauté for a minute.
Add salt, oregano, red chili flakes, baked beans and crumbled cottage cheese. Cook till dry. Remove from the heat.
For the sauce, heat oil in another pan, add garlic and sauté for a minute. Add tomato puree, fresh tomato puree, sugar, red chilli flakes, oregano and mozzarella and cook till the mixture reaches a sauce consistency Preheat oven to 200º C.
Heat sufficient oil in a deep pan and deep fry the tortillas for few seconds, ensuring that they do not turn crisp. To assemble, spread some sauce on top of each tortilla, top up with the filling and roll.
Arrange these enchiladas in an oven proof dish, pour the remaining sauce on top and sprinkle grated cheese. Bake in the preheated oven for fifteen to twenty minutes. Serve hot.