Easiest Way to Prepare High Protein Pound Shredding Vegetarian Mexican Skillet in 26 Minutes for Young Wife

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, high protein pound shredding vegetarian mexican skillet. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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.

High Protein Pound Shredding Vegetarian Mexican Skillet is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. High Protein Pound Shredding Vegetarian Mexican Skillet is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first 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. Get 3 cup Zucchini
2. Prepare 2 cup Green pepper diced
3. Prepare 1 tsp Minced garlic
4. Get 2 tbsp Olive oil
5. Prepare 1 cup Sweet onion cut into lengthwise slices
6. Make ready 1 can Black beans (drained and washed)
7. Get 1 can Diced tomatoes (15 oz. garlic, undrained)
8. Get 1 tbsp McCormick Mexican spice
9. Take 1 cup Water
10. Take 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 is going to wrap this up with this exceptional food high protein pound shredding vegetarian mexican skillet recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!