Description
Cottage Cheese Enchilada Bowl: Bold Flavor, Packed with Protein
Ingredients
Scale
- ½ – 1 cup cottage cheese (full-fat 4% milkfat for creaminess, 2% works too)
- ½ cup cooked ground beef (90/10 lean) or black beans for vegetarian
- ½ cup cooked rice (white, brown, or cauliflower rice for low-carb)
- ¼ cup red enchilada sauce
- ¼ cup shredded cheddar or Mexican blend cheese
- Diced avocado
- Fresh salsa or pico de gallo
- Sliced jalapeños
- Chopped cilantro
- Sliced green onions
- Fresh lime wedges
- Garlic powder, dried oregano, or taco seasoning
- Black pepper
Instructions
- Warm the cooked rice and protein in a skillet over medium heat for 2–3 minutes.
- Place rice and protein in a microwave-safe or oven-safe deep bowl. Nestle cottage cheese in the center.
- Pour enchilada sauce over the cottage cheese and surrounding rice. Sprinkle shredded cheese on top.
- Microwave for 1–2 minutes until cheese is bubbly or heat in an oven at 375°F (190°C) for 8–10 minutes.
- Top with avocado, salsa, jalapeños, cilantro, green onions, and a squeeze of lime juice. Serve hot.
Notes
- For cauliflower rice, sauté first to remove excess moisture before adding protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet and Microwave or Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 50mg
Keywords: Cottage Cheese Enchilada Bowl, Protein Bowl, Mexican Cuisine