Easiest Way to Cook Appetizing High Protein Pound Shredding Vegetarian Mexican Skillet

High Protein Pound Shredding Vegetarian Mexican Skillet. This super flavorful High Protein Mexican Lasagna will keep you full and satisfied. Get ready for a flavor explosion in your mouth! This high protein Mexican lasagna will keep you full and satisfied for hours.

Do you have a surplus of beef a slow cooker and an unnecessarily large amount of your macros devoted to protein? Well then have I got the recipe for you! This Mexican quinoa skillet is a vegetarian, gluten free one pan recipe that utilizes leftovers! You can cook High Protein Pound Shredding Vegetarian Mexican Skillet using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of High Protein Pound Shredding Vegetarian Mexican Skillet

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

Makes a quick dinner or appetizer for football season. Thanks to our favorite gluten free grain quinoa, this Mexican skillet dinner is rich in complete protein and iron. Shredded cheese and chopped green chile peppers flavor this excellent Mexican cornbread. Sour cream and cream-style corn make it moist and delicious.

High Protein Pound Shredding Vegetarian Mexican Skillet step by step

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.

SEARCH. -MULTIGRAIN ALMOND PANCAKES LNS VEGAN -Pineapple Rightside-Up Cupcakes (Vegan) -Brad's sunday morning hangover cure (whiskey caesar) -Tart Fruit Salad -High Protein Pound Shredding Vegetarian Mexican Skillet -Can't stop eating fruit salad! Heat a large skillet over medium-high heat. 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. Reviews for: Photos of Mexican Skillet Lasagna. My Mexican inspired beef and rice skillet?