Recipe: Yummy High Protein Pound Shredding Vegetarian Mexican Skillet

High Protein Pound Shredding Vegetarian Mexican Skillet. It is a high protein vegetarian meal to make for lunch or dinner! Powered by: USDA Nutrition Database. high-fiber. shredded Monterey Jack or Mexican blend cheese. Coarsely chopped cilantro, for garnishing (optional).

It's gluten-free and can easily be made vegan too! Have I told you guys how much I love Mexican food? Once that's all stirred together, you top it with shredded cheese, pop it in the oven and broil until it's golden brown and bubbly and smelling delicious. You can have High Protein Pound Shredding Vegetarian Mexican Skillet using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of High Protein Pound Shredding Vegetarian Mexican Skillet

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

This Mexican Skillet Casserole is the perfect one pan meal for a busy weeknight dinner. This Mexican Skillet Casserole is the perfect weeknight meal. Full of lean protein, healthy carbs and veggies and topped with healthy fats, it provides a complete meal and means you don't have to worry. 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.

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.

Reviews for: Photos of Mexican Skillet Lasagna. Shredded cheese and chopped green chile peppers flavor this excellent Mexican cornbread. Sour cream and cream-style corn make it moist and delicious. Skillet Mexican Zucchini is incredibly delicious with a little bit of a kick from the jalapeño topped with Remove skillet from heat and add cilantro, jalapeño and lime juice. Season with salt and pepper to Fresh cilantro from the garden too… great idea for taco or tortilla wraps. and would add shredded.