High Protein Pound Shredding Vegetarian Mexican Skillet

• 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

1. Cut up onion, pepper, and zucchini.
2. Saute garlic and onion in 1 tbsp of Olive oil over medium heat (until onion begin softening)
3. Add 1 more tbsp of Olive oil, peppers, and zucchini and stir ingredients.
4. Flavor vegetables with some of the Mexican spice
5. Let veggies cook for five minutes over medium heat.
6. Add diced tomatoes, water, and black beans.
7. Add the remaining Mexican seasoning if desired.
8. Increase heat to medium-high and bring to a boil.
9. Stir ingredients and reduce heat to simmer.
10. Mix all ingredients with desired amount of rice and shredded taco blend cheese (Cheddar and Monterey Jack).
11. Garnish plate with avocado slices

zucchini, green pepper, garlic, olive oil, sweet onion, black beans, tomatoes, spice, water, shredded cheese, brown

Taken from cookpad.com/us/recipes/367148-high-protein-pound-shredding-vegetarian-mexican-skillet (may not work)