Recipe of Super Quick Homemade High Protein Pound Shredding Vegetarian Mexican Skillet

High Protein Pound Shredding Vegetarian Mexican Skillet. Let veggies cook for five minutes over medium heat. Add diced tomatoes, water, and black beans. Add the remaining Mexican seasoning if desired.

Heat olive oil in a large cast iron skillet over medium heat. Once hot, add the potatoes, onion, and bell pepper. Process beans in a food processor or mash with a fork until chunky.

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, high protein pound shredding vegetarian mexican skillet. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look 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 popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. High Protein Pound Shredding Vegetarian Mexican Skillet is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have high protein pound shredding vegetarian mexican skillet using 11 ingredients and 0 steps. Here is how you can achieve it.

The ingredients needed to make High Protein Pound Shredding Vegetarian Mexican Skillet:

1. Take 3 cup of Zucchini.
2. Get 2 cup of Green pepper diced.
3. Make ready 1 tsp of Minced garlic.
4. Make ready 2 tbsp of Olive oil.
5. Get 1 cup of Sweet onion cut into lengthwise slices.
6. Make ready 1 can of Black beans (drained and washed).
7. Take 1 can of Diced tomatoes (15 oz. garlic, undrained).
8. Prepare 1 tbsp of McCormick Mexican spice.
9. Make ready 1 cup of Water.
10. Get 1 of Taco blend shredded cheese.
11. Make ready 1 of Brown or white rice.

Heat a stock pot and spray with oil. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Reduce heat; simmer, uncovered, until tortillas are softened. Heat olive oil over medium/high heat in a large nonstick skillet*.

Instructions to make High Protein Pound Shredding Vegetarian Mexican Skillet:

When olive oil is fragrant, add garlic, onion, and bell pepper. Then, move veggies to the side and add in ground beef. Mix everything together in the pan. We're in the mood for an easy Mexican skillet dinner. What's your preference: beef, chicken, or vegetarian?

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