High-Protein Black Bean & Cottage Cheese Bake

Invented using ChatGPT. Let's see if this works. No Tomatoes • No Onions • Egg-Free • Vegetarian High protein. about 28-31 g per serving. Serving Suggestions Post-workout dinner: Serve with a green salad and a dollop of plain Greek yogurt. Lunch: Pair with steamed broccoli or roasted vegetables. Wrap: Crumble a serving into a whole-wheat tortilla with spinach and avocado. Breakfast-for-dinner: Top with a fried or poached egg if you're not saving eggs for breakfast that day. Storage Refrigerator: Up to 4 days. Freezer: Portion individually and freeze for up to 3 months. Reheating: Microwave for 2–3 minutes, or warm in a 350°F (175°C) oven for about 15 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F (190°C). Heat a non-stick skillet over medium heat. Add the bell pepper, zucchini and garlic. Cook for 5–7 minutes until the vegetables have softened and most of the moisture has evaporated. Allow to cool for a few minutes.

Step 2

In a large bowl: * Mash about half of the black beans with a fork or potato masher. * Stir in the remaining whole beans. * Add the cooked quinoa. * Fold in the cooked vegetables and corn.

Step 3

In a separate bowl, whisk together: * Cottage cheese * Cornstarch * Nutritional yeast * Lime juice * All seasonings

Step 4

Mix until well combined.

Step 5

Add the cottage cheese mixture to the bean mixture.

Step 6

Fold in ¾ cup of the shredded mozzarella.

Step 7

Transfer to a lightly greased 9 × 13-inch baking dish and spread evenly.

Step 8

Top with the remaining ¼ cup mozzarella.

Step 9

Bake for 35–40 minutes, until:* the centre is set* the edges are lightly browned* the cheese is golden

Step 10

Let rest 15–20 minutes before cutting into six portions. This makes a big difference to the texture.