High Protein Pound Shredding Vegetarian Mexican Skillet
High Protein Pound Shredding Vegetarian Mexican Skillet

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, high protein pound shredding vegetarian mexican skillet. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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.

High Protein Pound Shredding Vegetarian Mexican Skillet is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. High Protein Pound Shredding Vegetarian Mexican Skillet is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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. Make ready 3 cup Zucchini
  2. Get 2 cup Green pepper diced
  3. Prepare 1 tsp Minced garlic
  4. Prepare 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. Take 1 tbsp McCormick Mexican spice
  9. Take 1 cup Water
  10. Make ready 1 Taco blend shredded cheese
  11. Take 1 Brown or white rice

This easy Mexican-inspired lasagna recipe replaces the noodles with tortilla strips that become like tender ribbons in the cayenne- and It is even really higher in protein than where I should aim and certainly too many carbs. In a large skillet over medium-high heat, cook meat, bell pepper, and garlic, until meat is lightly browned. Stir in frozen corn, beans, water, and spices. While meat mixture is simmering, make a salsa.

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

Stir in frozen corn, beans, water, and spices. While meat mixture is simmering, make a salsa. Heat olive oil over medium/high heat in a large nonstick skillet*. When olive oil is fragrant, add garlic, onion, and bell pepper. Then, move veggies to the side and add in ground beef.

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