Guide to Make High Protein Pound Shredding Vegetarian Mexican Skillet in 33 Minutes for Beginners

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, high protein pound shredding vegetarian mexican skillet. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

High Protein Pound Shredding Vegetarian Mexican Skillet is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. High Protein Pound Shredding Vegetarian Mexican Skillet is something that I have loved my whole life. They’re fine and they look fantastic.

It is a high protein vegetarian meal to make for lunch or dinner! My Mexican inspired beef and rice skillet? Definitely ticks all of those boxes.

To begin with this particular recipe, we have to 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 cook it.

The ingredients needed to make High Protein Pound Shredding Vegetarian Mexican Skillet:

1. Get 3 cup Zucchini
2. Take 2 cup Green pepper diced
3. Prepare 1 tsp Minced garlic
4. Make ready 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. Get 1 tbsp McCormick Mexican spice
9. Prepare 1 cup Water
10. Make ready 1 Taco blend shredded cheese
11. Prepare 1 Brown or white rice

Get ready for a flavor explosion in your mouth! This high protein Mexican lasagna will keep you full and satisfied for hours. Gluten free and can be made vegan or vegetarian! Skillet Mexican Zucchini is incredibly delicious with a little bit of a kick from the jalapeño topped with melted queso How To Make Skillet Mexican Zucchini.

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

Fresh cilantro from the garden too… great idea for taco or tortilla wraps. and would add shredded chicken for the protein. Stress less with a cheesy Mexican skillet that comes together in just one-pan. Hy-Vee finely shredded taco cheese, or finely shredded Mexican cheese. This Mexican Skillet Casserole is the perfect one pan meal for a busy weeknight dinner. This Mexican Skillet Casserole is the perfect weeknight meal.

So that’s going to wrap it up for this exceptional food high protein pound shredding vegetarian mexican skillet recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!