Cottage Cheese Enchilada Bowl
Enjoy a delicious twist on classic enchiladas with these creamy cottage cheese enchilada bowls, perfect for a satisfying meal packed with protein and veggies.
Ingredients
Main Ingredients
- 2 cups cottage cheese Use low-fat or full-fat based on preference.
- 1 can enchilada sauce (about 15 ounces)
- 2 cups cooked quinoa or brown rice Choose based on preference.
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned) Available options can be adjusted.
- 1 large bell pepper, diced Any color bell pepper works.
- 1 small onion, diced Use yellow or red onion as preferred.
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste salt and pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnishing Chopped.
- Avocado, sliced (optional)
- Lime wedges (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cottage cheese, black beans, corn, bell pepper, onion, cumin, paprika, garlic powder, and salt and pepper. Mix thoroughly.
- In an oven-safe dish, spread a layer of cooked quinoa or brown rice at the bottom.
- Pour half of the enchilada sauce over the quinoa or rice.
- Layer the cottage cheese mixture on top of the sauce and grains, spreading it evenly.
- Drizzle the remaining enchilada sauce over the cottage cheese mixture.
- Sprinkle shredded cheese on top.
Baking
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool slightly before serving.
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Notes
For the best experience, use fresh vegetables and feel free to customize with your favorite ingredients. Consider preparing components ahead of time for convenience.