High Protein Cottage Cheese Enchilada Bowl (Print Version)
Enjoy a high protein cottage cheese enchilada bowl. This easy, healthy recipe is packed with flavor and perfect for a quick weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian
# Ingredients:
→ The Hearty Enchilada Core
01 -
2 cups low-fat cottage cheese
02 -
1 (15-ounce) can black beans, rinsed and drained
03 -
1/2 cup canned red enchilada sauce
04 -
1/2 cup frozen corn kernels
05 -
1 (4-ounce) can diced green chiles, drained
→ Southwest Flavor Boosters
06 -
1 tbsp chili powder
07 -
1 tsp ground cumin
08 -
1/2 tsp garlic powder
09 -
1/4 tsp onion powder
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
→ Vibrant Finishes & Crunch
12 -
1 large avocado, diced
13 -
1/4 cup chopped fresh cilantro
14 -
1/4 cup finely diced red onion
15 -
1 lime, cut into wedges
16 -
4 cups tortilla chips
# Instructions:
01 -
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or similar-sized oven-safe dish. This prepares your vessel for the delicious High Protein Cottage Cheese Enchilada Bowl.
02 -
In a large mixing bowl, combine 2 cups low-fat cottage cheese, 1 (15-ounce) can black beans (rinsed and drained), 1/2 cup canned red enchilada sauce, 1/2 cup frozen corn kernels, and 1 (4-ounce) can diced green chiles (drained).
03 -
Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until all ingredients are well combined and evenly distributed for your High Protein Cottage Cheese Enchilada Bowl.
04 -
Transfer the cottage cheese mixture into the prepared baking dish, spreading it evenly. Bake for 20-25 minutes, or until the mixture is bubbly around the edges and heated through. This creates the hearty core of your High Protein Cottage Cheese Enchilada Bowl.
05 -
While the enchilada mixture bakes, prepare your vibrant finishes. Dice 1 large avocado, chop 1/4 cup fresh cilantro, and finely dice 1/4 cup red onion. Cut 1 lime into wedges for serving.
06 -
Once baked, carefully remove the dish from the oven. Divide the warm High Protein Cottage Cheese Enchilada Bowl mixture among 4 serving bowls. Top each portion generously with diced avocado, fresh cilantro, and finely diced red onion. Serve immediately with 4 cups tortilla chips and lime wedges on the side.
# Notes:
01 -
For an even creamier texture, you can blend half of the cottage cheese before mixing it in with the other ingredients.
02 -
Leftovers of the baked enchilada mixture can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
03 -
To further boost the protein, consider stirring in 1 cup of cooked, shredded chicken or ground turkey with the other core ingredients before baking.
04 -
This bowl is also fantastic served over a bed of brown rice or quinoa instead of, or in addition to, tortilla chips for a more complete meal.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Can opener
03 -
Measuring cups
04 -
Measuring spoons
05 -
Knife
06 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 413 kcal
Total Fat: 16 g
Total Carbohydrate: 47 g
Protein: 22 g