How to Prepare Jamie Oliver High Protein Pound Shredding Vegetarian Mexican Skillet

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, high protein pound shredding vegetarian mexican skillet. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

High Protein Pound Shredding Vegetarian Mexican Skillet is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. High Protein Pound Shredding Vegetarian Mexican Skillet is something which I have loved my whole life. They’re nice and they look fantastic.

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.

To get started with this particular recipe, we have to first prepare a few components. You can cook high protein pound shredding vegetarian mexican skillet using 11 ingredients and 4 steps. Here is how you can achieve it.

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

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

While the cheese is melting on the breakfast skillet, heat ½ tablespoon olive oil in a small skillet over medium low heat. Once hot, cook the eggs one or two at a time. Heat olive oil over medium/high heat in a large nonstick skillet*. When olive oil is fragrant, add garlic, onion, and bell pepper.

Instructions to make High Protein Pound Shredding Vegetarian Mexican Skillet:

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

Heat olive oil over medium/high heat in a large nonstick skillet*. When olive oil is fragrant, add garlic, onion, and bell pepper. Then, move veggies to the side and add in ground beef. Heat a large skillet over medium-high heat. Stir in chili powder, cumin, and salt.

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