Creamy Cottage Cheese Enchilada Bowl
A delightful and creamy enchilada bowl packed with nutritious ingredients and bold flavors, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup cooked quinoa or rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large bowl, combine the cottage cheese, cooked quinoa (or rice), black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
- Mix well until all ingredients are evenly incorporated.
- Transfer the mixture to an oven-safe dish and sprinkle shredded cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until the cheese is melted and bubbly.
- Remove from oven, garnish with fresh cilantro, and serve with lime wedges.
Notes
For an added flavor kick, consider roasting the corn before mixing it into the dish. Use pre-cooked quinoa or rice to cut down on prep time.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg