Cottage Cheese Enchilada Bowl
A light and flavorful twist on traditional enchiladas, combining cottage cheese, quinoa, and vibrant vegetables for a nourishing meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup cooked quinoa or cauliflower rice
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- In a large bowl, combine the cottage cheese, cooked quinoa or cauliflower rice, black beans, corn, diced bell peppers, and onions.
- Stir in half of the enchilada sauce and mix until well combined. Let the flavors meld together for a moment.
- Transfer the mixture to a serving bowl and top with the remaining enchilada sauce.
- Garnish with avocado slices, cilantro, salt, and pepper.
- Serve with lime wedges on the side.
Notes
Keep leftovers in an airtight container in the fridge for up to three days. This dish can also be frozen in portions for up to a month.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 15mg
Find it online: https://pennykitchenz.com/cottage-cheese-enchilada-bowl/