Mexican Cottage Cheese Enchilada Bowl

Ingredients

• 3 cups low-fat cottage cheese
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups frozen corn kernels
• 1 cup salsa verde
• 2 tablespoons avocado oil
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 4 cloves garlic, minced
• 1 medium red onion, thinly sliced
• 4 tablespoons fresh lime juice
• 2 avocados, sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup toasted pumpkin seeds(optional)
• 1 teaspoon salt
• 1/2 cup cotija cheese, crumbled(optional)

Instructions

1. 1

   Prep (10 min): Thinly slice the red onion and place in a small bowl with 3 tablespoons lime juice and a pinch of salt; set aside to quick-pickle. Mince the garlic and chop the cilantro.

2. 2

   Roast the corn (15 min cook): Preheat the oven to 425°F (220°C). Toss the frozen corn with 1 tablespoon avocado oil, 1 teaspoon cumin, and 1/2 teaspoon salt on a baking sheet. Roast 15 minutes, stirring once, until lightly charred.

3. 3

   Cook the beans (10 min cook): While the corn roasts, heat the remaining 1 tablespoon avocado oil in a skillet over medium heat. Sauté the garlic 1 minute, then add the black beans, remaining cumin, smoked paprika, chili powder, and 1/4 cup water. Simmer 8-10 minutes, mashing some beans, until thickened. Season with salt.

4. 4

   Warm the salsa verde (5 min cook): In a small saucepan, simmer the salsa verde over medium-low heat for 5 minutes.

5. 5

   Assemble (5 min prep): Divide the cottage cheese among 4 bowls. Top each with the seasoned black beans, roasted corn, and warm salsa verde. Drain the pickled red onions and add on top with sliced avocado and cilantro.

6. 6

   Finish: Sprinkle with cotija cheese and toasted pumpkin seeds, drizzle with the remaining 1 tablespoon lime juice, and serve immediately.