Blend the cottage cheese: If you’d like, blend the cup of cottage cheese and enchilada sauce together in a high-speed blender, immersion blender, or food processor until smooth and creamy.

Add the chicken: In a small mixing bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning and stir to combine.

Add the veggies: Add the red bell pepper, corn, and black beans to the bowl and give everything a quick stir to coat the veggies in the cottage cheese mixture.

Heat it up: Divide the mixture into two microwave-safe bowls. Add shredded cheese to each, then microwave for 1-2 minutes until the cheese melts and the mixture is warmed through.

Garnish: Remove from the microwave and top the bowls with chopped fresh cilantro, creamy avocado slices, and a bit of sour cream or Greek yogurt. Enjoy!