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Cottage Cheese Enchilada Bowl

Cottage Cheese Enchilada Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground turkey
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup red enchilada sauce
  • 1 cup full-fat cottage cheese
  • 1 cup shredded Mexican blend cheese, divided
  • Cooked rice or greens, sliced avocado, chopped cilantro, lime wedges, for serving

Method
 

  1. Heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 7 minutes.
  2. Stir in the onion, garlic, chili powder, cumin, and salt; cook until the onion softens, about 2 minutes. Add the black beans, corn, and enchilada sauce. Bring to a simmer and cook for 5 minutes, stirring once or twice, until the sauce thickens slightly.
  3. Reduce the heat to low. Stir in the cottage cheese and ½ cup of the shredded cheese. Cook gently, stirring now and then, until the cheese melts and the mixture looks creamy, about 2 to 3 minutes.
  4. Spoon the mixture into bowls over rice or greens. Top with the remaining ½ cup shredded cheese, avocado slices, and cilantro. Serve right away with lime wedges.

Notes

If you want a smoother finish, blitz the cottage cheese in a small blender before adding it to the pan. Stir gently and keep the heat low; too much heat can cause the cheese to separate.