Smoky Black Bean & Sweet Potato "Enchilada" Skillet with Whipped Cottage Cheese Crema

Smoky Black Bean & Sweet Potato "Enchilada" Skillet with Whipped Cottage Cheese Crema

“All the cozy enchilada vibes, packed with 22g of protein and 15g of fiber in one skillet!”

#fibermaxxing  #proteinmaxxing  #cottagecheese

Ingredients

Instructions

Step 1：Heat olive oil in a large skillet over medium-high heat. Add diced sweet potatoes, red bell pepper, and red onion. Season with 1 tbsp taco seasoning and smoked paprika. Cook for 8-10 mins until potatoes are tender and slightly charred.

Little tip：Don't stir too often to let the sweet potatoes get a nice caramelized char.

Step 2：Stir in the black beans and the remaining 1 tbsp taco seasoning. Cook for another 3-4 mins until heated through and slightly blistered.

Step 3：While veggies cook, blend cottage cheese with half the lime juice and a pinch of salt until completely smooth and creamy.

Little tip：A small food processor or immersion blender works best for a silky texture.

Step 4：Serve the skillet warm, topped with a generous dollop of whipped cottage cheese crema, fresh cilantro, and pickled jalapeños. Squeeze remaining lime juice over the top.

  Nutrition

✨ Highlights

15g of gut-loving fiber per serving    22g of plant-based + dairy protein     Rich in Vitamin A and potassium from sweet potatoes     Probiotic-rich cottage cheese crema