Description
A wholesome and flavorful Cottage Cheese Enchilada Bowl featuring a blend of cottage cheese, black beans, corn, tomatoes, and bell peppers, spiced with chili powder, cumin, and garlic powder, all rolled in tortillas and baked with rich enchilada sauce and melted cheese for a comforting, protein-packed meal.
Ingredients
Scale
Filling
- 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 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Assembly
- 4 whole wheat or corn tortillas (use gluten-free tortillas for gluten-free option)
- 1 cup enchilada sauce (homemade sauce recommended)
- Shredded cheese (optional, for topping)
Garnish
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
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.
- Prepare Baking Dish: 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.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. If desired, sprinkle shredded cheese on top for a melty, golden finish.
- 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.
- Serving: Remove from the oven, let cool for a few minutes, then garnish with diced avocado, chopped cilantro, and sliced jalapeños. Serve warm and enjoy!
Notes
- Ensure cottage cheese is well-drained to avoid excess moisture in the filling.
- You can substitute whole wheat or corn tortillas with gluten-free options if needed.
- Use fresh or frozen corn; if frozen, thaw before using.
- Adjust the spices to your taste for more or less heat.
- Shredded cheese is optional but adds a delicious, melty topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: cottage cheese, enchilada bowl, black beans, healthy enchiladas, vegetarian Mexican recipe, baked enchiladas
