Hey everyone, it is me again, Dan, welcome to our 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. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. Fresh cilantro from the garden too… great idea for taco or tortilla wraps. and would add shredded chicken for the protein. In any case, these vegetarian recipes are affordable, flavorful, and best of all, loaded with protein so you can eat well and feel satisfied as the new year arrives. Canned white beans, chopped green chiles, and frozen corn form the base of this hearty vegetarian chili.

High Protein Pound Shredding Vegetarian Mexican Skillet is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine 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 have 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. Make ready 3 cup Zucchini
2. Take 2 cup Green pepper diced
3. Make ready 1 tsp Minced garlic
4. Make ready 2 tbsp Olive oil
5. Make ready 1 cup Sweet onion cut into lengthwise slices
6. Take 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. Get 1 cup Water
10. Make ready 1 Taco blend shredded cheese
11. Get 1 Brown or white rice

Heat a skillet on medium heat. We used a cast iron skillet but any type if skillet will do. This dish does not go in the oven. They are my husband's absolute favorite!

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

This dish does not go in the oven. They are my husband's absolute favorite! This One Pan Mexican Rice Skillet is another easy one pan wonder meal. Like all my other skillet meals, feel free to swap in any veggies or protein you like and have fun with the toppings! Clean up is a cinch with only one pan to wash and makes the perfect.

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