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Vego cottage cheese enchiladas

Winning my family over with this recipe for VEGO COTTAGE CHEESE ENCHILADAS at the moment!

Super delicious and charged with plenty of protein from veggies, beans and @bullafamilydairy Premium Cottage Cheese whilst keeping it healthy, wholesome and oh so satisfyingly filling all in one.

I love that cottage cheese is incredibly protein dense (14g per 125g serve) but stays low in saturated fats, unlike other cheeses. It truly is the MVP for protein in cheese. Grab this recipe below and make it stat folks – you won’t regret this in your Mexi Meal selection!!!!!

+ This is a partnered post with Bulla Family Dairy, all thoughts and opinions expressed are the authors own.

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.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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