How to Prepare Ultimate High Protein Pound Shredding Vegetarian Mexican Skillet

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, high protein pound shredding vegetarian mexican skillet. One of my favorites food recipes. For mine, I’m gonna make it a little 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 appreciated by millions every day. They are nice and they look fantastic. High Protein Pound Shredding Vegetarian Mexican Skillet is something which I have loved my whole life.

To get started with this 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 cook that.

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

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