VEGO COTTAGE CHEESE ENCHILADAS

Makes 6 enchiladas

2 tablespoons (40ml) extra virgin olive oil

1 medium (200g) red onion, peeled and diced

2 cloves garlic, peeled and finely chopped

3 tablespoons finely chopped coriander, plus extra for serving

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoky paprika

good pinch chilli flakes

2 cobs corn, kernels chopped off the husk

1 medium (300g) red capsicum, seeds removed and capsicum diced small

1 medium (120g) zucchini, diced

1x 400g tin or 280g cooked black beans

1x 400g tin chopped tomatoes

1x 500g pot BULLA PREMIUM HIGH PROTEIN COTTAGE CHEESE

6 medium wholemeal or corn/flour tortilla

1/2 cup (40g) grated cheddar cheese

sea salt and black pepper

Smoky sauce:

1 1/2 cups passata

1 tablespoon smoky paprika

To serve:

2 smashed avocados or guacamole

1-2 tablespoons finely chopped pickled jalapenos

Heat a large frypan on medium heat and add extra virgin olive oil to coat the pan. Add onion, garlic and coriander and sauce for 5-6 minutes. Add the cumin, coriander, paprika and chilli and cook a further 1 minute so the spices become aromatic, stir whilst they are cooking to prevent sticking. Add the corn, capsicum, zucchini, black beans and tomatoes, season and cook for 25 minutes. Whilst cooking make the smoky tomato sauce by combining the passata and smoky paprika in a bowl and stirring together. Heat the oven to 180C and spoon half the smoky paprika sauce into the base of a square baking tin or lasagne dish. Open your tortilla and lay them out on a bench top or chopping board, then top each with 1 1/2 tablespoons BULLA PREMIUM HIGH PROTEIN COTTAGE CHEESE in the middle of the tortilla. Once the bean mixture is cooked, spoon equal quantities over the top of the cottage cheese, roll and place with the final edge of the tortilla down into the prepared dish. Repeat with remaining tortilla. Top with remaining smoky sauce, the spoon the remaining BULLA PREMIUM HIGH PROTEIN COTTAGE CHEESE over the top. Sprinkle with grated parmesan and place in oven to cook for 25 minutes. Once cooked, serve with smashed avocado, jalapeños and extra coriander sprinkled over the top of the enchiladas.