Hi, I’m Joana. 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 easy 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 favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. High Protein Pound Shredding Vegetarian Mexican Skillet is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook high protein pound shredding vegetarian mexican skillet using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make High Protein Pound Shredding Vegetarian Mexican Skillet:
- Take 3 cup Zucchini
- Make ready 2 cup Green pepper diced
- Make ready 1 tsp Minced garlic
- Take 2 tbsp Olive oil
- Prepare 1 cup Sweet onion cut into lengthwise slices
- Prepare 1 can Black beans (drained and washed)
- Prepare 1 can Diced tomatoes (15 oz. garlic, undrained)
- Make ready 1 tbsp McCormick Mexican spice
- Make ready 1 cup Water
- Make ready 1 Taco blend shredded cheese
- Prepare 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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