Hi, I’m Marie. Today, we’re going to make high protein pound shredding vegetarian mexican skillet recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. 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 foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. High Protein Pound Shredding Vegetarian Mexican Skillet is something which I have loved my entire life.
To bewith this particular recipe, we have to first prepare a few ingredients. You can cook high protein pound shredding vegetarian mexican skillet using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make High Protein Pound Shredding Vegetarian Mexican Skillet:
- Make ready 3 cup Zucchini
- Make ready 2 cup Green pepper diced
- Take 1 tsp Minced garlic
- Make ready 2 tbsp Olive oil
- Prepare 1 cup Sweet onion cut into lengthwise slices
- Get 1 can Black beans (drained and washed)
- Prepare 1 can Diced tomatoes (15 oz. garlic, undrained)
- Get 1 tbsp McCormick Mexican spice
- Get 1 cup Water
- Prepare 1 Taco blend shredded cheese
- Take 1 Brown or white rice
Instructions 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 besoftening)
- 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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