Simple Way to Prepare Quick High Protein Pound Shredding Vegetarian Mexican Skillet

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, high protein pound shredding vegetarian mexican skillet. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

High Protein Pound Shredding Vegetarian Mexican Skillet is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. High Protein Pound Shredding Vegetarian Mexican Skillet is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have 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:

1. Make ready 3 cup Zucchini
2. Prepare 2 cup Green pepper diced
3. Prepare 1 tsp Minced garlic
4. Prepare 2 tbsp Olive oil
5. Make ready 1 cup Sweet onion cut into lengthwise slices
6. Make ready 1 can Black beans (drained and washed)
7. Prepare 1 can Diced tomatoes (15 oz. garlic, undrained)
8. Prepare 1 tbsp McCormick Mexican spice
9. Prepare 1 cup Water
10. Get 1 Taco blend shredded cheese
11. Prepare 1 Brown or white rice

While the cheese is melting on the breakfast skillet, heat ½ tablespoon olive oil in a small skillet over medium low heat. Once hot, cook the eggs one or two at a time. Heat olive oil over medium/high heat in a large nonstick skillet*. When olive oil is fragrant, add garlic, onion, and bell pepper.

Instructions to make High Protein Pound Shredding Vegetarian Mexican Skillet:

1. Cut up onion, pepper, and zucchini. Sauté garlic and onion in 1 tbsp of Olive oil over medium heat (until onion begin softening)
2. Add 1 more tbsp of Olive oil, peppers, and zucchini and stir ingredients. Flavor vegetables with some of the Mexican spice
3. 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.
4. Mix all ingredients with desired amount of rice and shredded taco blend cheese (Cheddar and Monterey Jack). Garnish plate with avocado slices

Heat olive oil over medium/high heat in a large nonstick skillet*. When olive oil is fragrant, add garlic, onion, and bell pepper. Then, move veggies to the side and add in ground beef. Heat a large skillet over medium-high heat. Stir in chili powder, cumin, and salt.

So that’s going to wrap it up with this special food high protein pound shredding vegetarian mexican skillet recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!