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In today’s health-conscious world, finding meals that are both delicious and packed with nutrition can often feel like a challenge. Enter the High Protein Cottage Cheese Enchilada Bowl—a dish that not only tantalizes your taste buds but also fuels your body with essential nutrients. This vibrant and satisfying bowl combines the heartiness of enchiladas with the creamy goodness of cottage cheese, creating a meal that is both comforting and nutritious.

High Protein Cottage Cheese Enchilada Bowl

Looking for a delicious and protein-packed meal? Try this High Protein Cottage Cheese Enchilada Bowl! With creamy cottage cheese, vibrant veggies, and zesty enchilada sauce, this dish is both satisfying and nutritious. Perfectly baked to golden perfection and topped with fresh avocado and cilantro, it’s a great option for lunch or dinner. Easy to make and packed with flavor, it’s a meal the whole family will love!
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Ingredients
  

2 cups cottage cheese (low-fat or full-fat, based on preference)

1 cup cooked brown rice or quinoa

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

1 cup corn (fresh, frozen, or canned)

1 cup diced bell peppers (red, green, or yellow)

1 cup enchilada sauce (store-bought or homemade)

1 cup shredded cheddar cheese (or dairy-free alternative)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Avocado, sliced (for topping)

Instructions
 

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

    Cook the Vegetables: In a skillet, heat the olive oil over medium heat. Add the diced bell peppers and sauté for about 5 minutes, until they are tender.

      Mix the Base: In a large mixing bowl, combine the cottage cheese, cooked rice or quinoa, black beans, corn, sautéed bell peppers, chili powder, cumin, garlic powder, salt, and pepper. Mix well until all ingredients are combined.

        Assemble the Bowl: In a baking dish, pour half of the enchilada sauce, spreading it evenly across the bottom. Spoon the cottage cheese mixture over the sauce, then pour the remaining enchilada sauce over the top. Sprinkle the shredded cheddar cheese on top.

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

            Serve: Remove from the oven and let it cool for a few minutes. Spoon the enchilada bowl into serving dishes and garnish with fresh cilantro, sliced avocado, and any additional toppings you desire.

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