High Protein Pound Shredding Vegetarian Mexican Skillet

Name: High Protein Pound Shredding Vegetarian Mexican Skillet
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 cup Zucchini; 2 cup Green pepper diced; 1 tsp Minced garlic; 2 tbsp Olive oil; 1 cup Sweet onion cut into lengthwise slices; 1 can Black beans (drained and washed); 1 can Diced tomatoes (15 oz. garlic, undrained); 1 tbsp McCormick Mexican spice; 1 cup Water; 1 Taco blend shredded cheese; 1 Brown or white rice

Elle Woods @ElleWoods

Providence, Rhode Island

It was so simple and delicious. Great for a healthy, quick meal. Even my toddler liked it!

Elle Woods @ElleWoods

Providence, Rhode Island

It was so simple and delicious. Great for a healthy, quick meal. Even my toddler liked it!

Saved

Ingredients

30 mins

8 servings

3 cupZucchini
2 cupGreen pepper diced
1 tspMinced garlic
2 tbspOlive oil
1 cupSweet onion cut into lengthwise slices
1 canBlack beans (drained and washed)
1 canDiced tomatoes (15 oz. garlic, undrained)
1 tbspMcCormick Mexican spice
1 cupWater
1Taco blend shredded cheese
1Brown or white rice

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Steps

30 mins

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