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Home / Easiest Way to Make Tasty High Protein Pound Shredding Vegetarian Mexican Skillet

Easiest Way to Make Tasty High Protein Pound Shredding Vegetarian Mexican Skillet

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High Protein Pound Shredding Vegetarian Mexican Skillet. Warm, bubbly Mexican Skillet packs in veggies and beans for a complete, vegetarian, one-pan meal. This Easy Weeknight Mexican Skillet meal satisfies your biggest enchilada craving, without the fuss of rolling up the filling inside tortillas. Shredded cheese adds protein and fat that kids need. • high protein vegan meal prep.

High Protein Pound Shredding Vegetarian Mexican Skillet By boiling the quinoa in soy milk, it becomes soft, creamy, and hearty. This Mexican quinoa skillet is a vegetarian, gluten free one pan recipe that utilizes leftovers! Makes a quick dinner or appetizer for football season. You can have High Protein Pound Shredding Vegetarian Mexican Skillet using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of High Protein Pound Shredding Vegetarian Mexican Skillet

  1. You need 3 cup of Zucchini.
  2. It's 2 cup of Green pepper diced.
  3. It's 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. You need 1 can of Black beans (drained and washed).
  7. You need 1 can of Diced tomatoes (15 oz. garlic, undrained).
  8. You need 1 tbsp of McCormick Mexican spice.
  9. You need 1 cup of Water.
  10. It's 1 of Taco blend shredded cheese.
  11. Prepare 1 of Brown or white rice.

Thanks to our favorite gluten free grain quinoa, this Mexican skillet dinner is rich in complete protein and iron. This Mexican Skillet is all made in ONE pan <- you guys know how much I love those and is lightened up with ground turkey, a load of vegetables, and non fat plain greek yogurt. This super flavorful High Protein Mexican Lasagna will keep you full and satisfied. Get ready for a flavor explosion in your mouth!

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.

This high protein Mexican lasagna will keep you full and satisfied for hours. Gluten free and can be made vegan or vegetarian! My Mexican inspired beef and rice skillet? Definitely ticks all of those boxes. We also enjoy some shredded cheese and lime wedges, plus obviously corn chips - we are not allowed to serve anything Mexican inspired without corn chips in our home.

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