Cottage Cheese Enchilada Bowl
A fresh and nutritious twist on traditional enchiladas, combining creamy cottage cheese with savory ingredients for a quick weeknight dinner.
Ingredients
Main Ingredients
- 2 cups cottage cheese Well-drained for best texture
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup chopped bell peppers (any color)
- 1 cup enchilada sauce Homemade sauce recommended
- 4 whole wheat or corn tortillas Use gluten-free tortillas for gluten-free option
Spices
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional Toppings
- diced avocado
- chopped cilantro
- sliced jalapeños
- shredded cheese
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cottage cheese, black beans, corn, diced tomatoes, chopped bell peppers, chili powder, cumin, garlic powder, salt, and pepper. Mix well until all ingredients are incorporated.
- Spray a baking dish with cooking spray or lightly oil it to prevent sticking.
- Spread a thin layer of enchilada sauce at the bottom of the baking dish.
Assembly
- Take one tortilla and fill it with a generous portion of the cottage cheese mixture. Roll it up and place it seam-side down in the baking dish. Repeat this process for all tortillas.
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- If desired, sprinkle shredded cheese on top.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
- Remove from the oven, let cool for a few minutes, and serve warm.
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Notes
Choose high-quality ingredients for the best flavor. Adjust spices and toppings to personal preference. Can be prepared in advance and reheated.