Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, high protein pound shredding vegetarian mexican skillet. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

High Protein Pound Shredding Vegetarian Mexican Skillet is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. High Protein Pound Shredding Vegetarian Mexican Skillet is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have 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. Get Zucchini
2. Make ready Green pepper diced
3. Take Minced garlic
4. Take Olive oil
5. Get Sweet onion cut into lengthwise slices
6. Get Black beans (drained and washed)
7. Take Diced tomatoes (15 oz. garlic, undrained)
8. Get McCormick Mexican spice
9. Get Water
10. Prepare Taco blend shredded cheese
11. Take Brown or white rice

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

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