Description
This wholesome Cottage Cheese Enchilada Bowl is a nutritious and flavorful Mexican-inspired dish featuring well-drained cottage cheese combined with black beans, corn, tomatoes, and bell peppers, all seasoned with chili powder, cumin, and garlic powder. Rolled in whole wheat or corn tortillas, topped with enchilada sauce and optional shredded cheese, then baked until bubbly and golden. Perfect for a satisfying vegetarian meal packed with protein and fiber.
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)
- Diced avocado (for serving)
- Chopped cilantro (for garnish)
- Sliced jalapeños (for garnish)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the enchiladas evenly.
- Mix Filling: In a large bowl, combine the well-drained cottage cheese, rinsed black beans, corn, diced tomatoes, chopped bell peppers, chili powder, cumin, garlic powder, salt, and pepper. Stir everything together until all ingredients are evenly incorporated.
- Prepare Baking Dish: Lightly grease a baking dish with cooking spray or oil to prevent the enchiladas from sticking.
- Layer Sauce: Spread a thin layer of enchilada sauce evenly across the bottom of the baking dish. This helps keep the tortillas moist and adds flavor.
- Assemble Enchiladas: Take one tortilla and place a generous amount of the cottage cheese mixture on it. Roll it tightly and place it seam-side down in the baking dish. Repeat this step for all tortillas, arranging them snugly next to each other.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. If you like, sprinkle shredded cheese on top for extra richness and a gooey finish.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the cheese on top is bubbly and golden brown.
- Serve: Remove the enchilada bowl from the oven and let it cool for a few minutes. Serve warm, garnished with diced avocado, chopped cilantro, and sliced jalapeños as desired for added freshness and spice.
Notes
- For best texture, thoroughly drain the cottage cheese before mixing.
- Use gluten-free tortillas to make this recipe gluten-free if needed.
- Feel free to customize the heat level by adjusting the amount of chili powder or adding more jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Homemade enchilada sauce enhances the flavor, but store-bought sauce works well too.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: cottage cheese enchiladas, vegetarian enchilada bowl, baked enchiladas, healthy Mexican recipe, black bean corn enchiladas
