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In today's health-conscious world, finding meals that are both nutritious and delicious can be a challenge. The High Protein Cottage Cheese Enchilada Bowl is a perfect solution, offering a wealth of flavor and a powerhouse of protein to fuel your day. This dish not only satisfies your taste buds but also provides essential nutrients, making it an excellent choice for anyone looking to maintain a balanced diet. Packed with wholesome ingredients, this enchilada bowl is ideal for meal prep, post-workout refueling, or a satisfying weeknight dinner.

High Protein Cottage Cheese Enchilada Bowl

Try this delicious High Protein Cottage Cheese Enchilada Bowl for a nutritious and flavorful meal! Packed with protein from low-fat cottage cheese, quinoa, black beans, and veggies, this dish is both satisfying and easy to make. Layered with enchilada sauce and topped with cheese, it's baked to perfection for a bubbly finish. Ready in just 45 minutes, it's perfect for meal prep or family dinners. Don't forget fresh cilantro and lime wedges for a burst of flavor!
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Ingredients
  

2 cups low-fat cottage cheese

1 cup cooked quinoa

1 cup black beans (canned, drained, and rinsed)

1 cup corn kernels (fresh or frozen)

1 medium red bell pepper, diced

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup enchilada sauce (store-bought or homemade)

1 cup shredded reduced-fat cheese (optional for topping)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

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

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing for 4–5 minutes until they become soft. Add the minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, black beans, corn, sautéed vegetables, chili powder, cumin, paprika, salt, and pepper. Mix well until evenly incorporated.

        Assemble the Bowl: In a 9x13 inch baking dish, spread half of the enchilada sauce on the bottom. In a separate bowl, mix the cottage cheese with half of the shredded cheese (if using) for extra creaminess. Layer the quinoa mixture on top of the sauce, followed by spooning the cottage cheese mixture over the top.

          Top with Sauce and Bake: Pour the remaining enchilada sauce over the top of the bowl and sprinkle with the remaining shredded cheese.

            Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Once baked, take out the enchilada bowl and let it cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  Enjoy your High Protein Cottage Cheese Enchilada Bowl packed with flavor and nutrition!