High Protein Cottage Cheese Enchilada Bowl

Make mealtime exciting with this High Protein Cottage Cheese Enchilada Bowl! Packed with nutritious ingredients like cottage cheese, quinoa, and black beans, it’s a delicious and healthy option. Layered with enchilada sauce and topped with melted cheddar, this dish is sure to please everyone. Ready in just 50 minutes, it's perfect for busy weeknights. Garnish with cilantro and avocado for extra flavor. Enjoy with lime wedges for a zesty finish!

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Ingredients

2 cups cottage cheese (high protein, low fat)

1 cup cooked quinoa

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheddar cheese

1 cup enchilada sauce (store-bought or homemade)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

Fresh cilantro for garnish

1 avocado, diced (optional)

Lime wedges for serving

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Combine Ingredients: In a large mixing bowl, combine the cottage cheese, cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, and onion powder. Mix well until combined.

Prepare Baking Dish: Spread ½ cup of enchilada sauce at the bottom of a 9x13 inch baking dish.

Layer the Mixture: Spoon the cottage cheese mixture evenly over the sauce. Spread the remaining enchilada sauce on top.

Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the dish.

Bake: Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

Garnish and Serve: Once baked, let it cool for a few minutes. Garnish with chopped cilantro and diced avocado (if using). Serve with lime wedges on the side.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4