Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, high protein pound shredding vegetarian mexican skillet. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. High Protein Pound Shredding Vegetarian Mexican Skillet is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook high protein pound shredding vegetarian mexican skillet using 11 ingredients and 4 steps. Here is how you can achieve 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. Take 1 tsp Minced garlic
4. Prepare 2 tbsp Olive oil
5. Take 1 cup Sweet onion cut into lengthwise slices
6. Get 1 can Black beans (drained and washed)
7. Take 1 can Diced tomatoes (15 oz. garlic, undrained)
8. Make ready 1 tbsp McCormick Mexican spice
9. Prepare 1 cup Water
10. Get 1 Taco blend shredded cheese
11. Take 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!

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

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.

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