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In the world of healthy eating, finding delicious, satisfying, and protein-packed meals can be a challenge. The High Protein Cottage Cheese Enchilada Bowl stands out as a culinary delight that not only meets these criteria but also caters to a variety of dietary needs. This recipe combines the creaminess of cottage cheese with the heartiness of quinoa or brown rice, making it a perfect meal for anyone looking to boost their protein intake while enjoying bold flavors.

High Protein Cottage Cheese Enchilada Bowl

Looking for a protein-packed meal that's both delicious and satisfying? Try this High Protein Cottage Cheese Enchilada Bowl! Made with creamy cottage cheese, quinoa or brown rice, black beans, and vibrant bell peppers, it’s a nutritious twist on traditional enchiladas. Topped with gooey cheese and fresh garnishes, this bowl is perfect for any time of the day. Easy to prepare and full of flavor, it’s sure to become a family favorite!
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Ingredients
  

1 cup cottage cheese (low-fat or full-fat)

1 cup cooked quinoa or brown rice

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

1 cup corn (fresh, frozen, or canned)

1 cup diced bell peppers (any color)

1 cup enchilada sauce (homemade or store-bought)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Fresh cilantro, chopped (for garnish)

Sliced avocado (for garnish, optional)

Lime wedges (for serving)

Instructions
 

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

    Prepare the Filling: In a large mixing bowl, combine the cottage cheese, cooked quinoa (or brown rice), black beans, corn, diced bell peppers, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.

      Assemble the Bowl: In a baking dish, spread a thin layer of enchilada sauce on the bottom. Spoon the cottage cheese mixture into bowls or directly into the baking dish, if you're preparing larger portions. Top each serving with more enchilada sauce and sprinkle shredded cheese over the top.

        Bake: Cover the dish with aluminum foil (if using a baking dish) and bake in the oven for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

          Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro and sliced avocado if desired. Serve with lime wedges on the side for an added zest.

            Prep Time 15 min | Total Time 50 min | Servings 4