Recipe of Speedy High Protein Pound Shredding Vegetarian Mexican Skillet

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, high protein pound shredding vegetarian mexican skillet. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

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

Steps 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

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