Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, high protein pound shredding vegetarian mexican skillet. One of my favorites food recipes. This time, I’m gonna 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.
High Protein Pound Shredding Vegetarian Mexican Skillet is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. 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 must 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:
- Prepare 3 cup Zucchini
- Get 2 cup Green pepper diced
- Get 1 tsp Minced garlic
- Get 2 tbsp Olive oil
- Get 1 cup Sweet onion cut into lengthwise slices
- Prepare 1 can Black beans (drained and washed)
- Make ready 1 can Diced tomatoes (15 oz. garlic, undrained)
- Get 1 tbsp McCormick Mexican spice
- Prepare 1 cup Water
- Get 1 Taco blend shredded cheese
- Make ready 1 Brown or white rice
Heat the large skillet over medium-high heat. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly. This fun spin on traditional chili is the perfect way to use up leftover shredded or rotisserie chicken. High-in-protein porcini and cremini mushrooms are the ideal topping for grilled polenta, an Italian cornmeal mixture that's typically cooked into savory cakes.
Instructions to make High Protein Pound Shredding Vegetarian Mexican Skillet:
- Cut up onion, pepper, and zucchini. Sauté garlic and onion in 1 tbsp of Olive oil over medium heat (until onion begin softening)
- Add 1 more tbsp of Olive oil, peppers, and zucchini and stir ingredients. Flavor vegetables with some of the Mexican spice
- 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.
- Mix all ingredients with desired amount of rice and shredded taco blend cheese (Cheddar and Monterey Jack). Garnish plate with avocado slices
This recipe is also rich in fiber and vitamin A, making it an all-around healthy dinner recipe. Heat oil in large skillet over medium-high heat. Protein helps to maintain lean muscle, grow and repair all cells in your body, and regulate your appetite, according to Erin Palinski-Wade, R. E., the author of Belly Fat Diet for Dummies. Heat olive oil in a large skillet over medium high heat.
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