Name: Cottage Cheese Enchilada Bowl
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: Mexican
Ingredients: 2 cups cottage cheese (small or medium curd); 1 cup enchilada sauce (mild or hot); 1 cup black beans, rinsed and drained; 1 cup corn (frozen and thawed, or canned and drained); 1 cup diced bell peppers (mix colors); 1 cup diced tomatoes (Roma or vine-ripe); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 avocado, diced; Fresh cilantro for garnish; Salt and black pepper to taste

Cottage Cheese Enchilada Bowl

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A quick and creamy bowl combining cottage cheese, black beans, and vibrant vegetables, topped with enchilada sauce.

Author: nigob439gmail-com
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Yield: 4 servings
Category: Main Course
Method: No-Bake
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

2 cups cottage cheese (small or medium curd)
1 cup enchilada sauce (mild or hot)
1 cup black beans, rinsed and drained
1 cup corn (frozen and thawed, or canned and drained)
1 cup diced bell peppers (mix colors)
1 cup diced tomatoes (Roma or vine-ripe)
1 teaspoon ground cumin
1 teaspoon chili powder
1 avocado, diced
Fresh cilantro for garnish
Salt and black pepper to taste

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Instructions

In a medium bowl, add 2 cups cottage cheese.
Stir in black beans, corn, diced bell peppers, and diced tomatoes.
Sprinkle cumin, chili powder, and a pinch of salt and pepper over the mixture. Mix until evenly combined. Taste and adjust seasoning.
Pour enchilada sauce into a shallow serving dish to form a base.
Spoon the cottage cheese mixture on top of the sauce, gently mounding if you like.
Top with diced avocado and scatter fresh cilantro over the bowl. Serve immediately.

Notes

Store leftovers in an airtight container for 2–3 days. Avoid freezing assembled bowl; keep avocado separate.

Find it online: https://www.mealbreeze.com/cottage-cheese-enchilada-bowl/