Hi, I’m Laura. Today, I’m gonna show you how to prepare high protein pound shredding vegetarian mexican skillet recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
High Protein Pound Shredding Vegetarian Mexican Skillet Recipe
High Protein Pound Shredding Vegetarian Mexican Skillet is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. High Protein Pound Shredding Vegetarian Mexican Skillet is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have high protein pound shredding vegetarian mexican skillet using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make High Protein Pound Shredding Vegetarian Mexican Skillet:
- Make ready 3 cup Zucchini
- Get 2 cup Green pepper diced
- Get 1 tsp Minced garlic
- Take 2 tbsp Olive oil
- Take 1 cup Sweet onion cut into lengthwise slices
- Make ready 1 can Black beans (drained and washed)
- Prepare 1 can Diced tomatoes (15 oz. garlic, undrained)
- Make ready 1 tbsp McCormick Mexican spice
- Get 1 cup Water
- Take 1 Taco blend shredded cheese
- Make ready 1 Brown or white rice
Steps to make High Protein Pound Shredding Vegetarian Mexican Skillet:
- Cut up onion, pepper, and zucchini. Sauté garlic and onion in 1 tbsp of Olive oil over medium heat (until onion begin softening)
- Add 1 more tbsp of Olive oil, peppers, and zucchini and stir ingredients. Flavor vegetables with some of the Mexican spice
- Let veggies cook for five minutes over medium heat. Add diced tomatoes, water, and black beans. Add the remaining Mexican seasoning if desired. Increase heat to medium-high and bring to a boil. Stir ingredients and reduce heat to simmer.
- Mix all ingredients with desired amount of rice and shredded taco blend cheese (Cheddar and Monterey Jack). Garnish plate with avocado slices
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