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Southwest Pork and Black Bean Stir-Fry

Give these juicy pork tenderloins a spicy sizzle of the southwest! Stir-fry them with Progresso® black beans and Green Giant® frozen corn in this one-dish dinner recipe.

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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 4
 

Ingredients

1
tablespoon olive or vegetable oil
3/4
lb pork tenderloin, cut into 2x1/2x1/4-inch strips
1
medium onion, cut into thin wedges
1
small red bell pepper, cut into strips
2
garlic cloves, minced
2
cups Green Giant™ Steamers™ Niblets® frozen corn, thawed
1
can (15 oz) Progresso® black beans, drained, rinsed
1
small zucchini, chopped
1/2
cup Old El Paso® Salsa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in large nonstick skillet or wok over medium-high heat until hot. Add pork, onion, bell pepper and garlic; cook and stir 6 to 8 minutes or until pork is no longer pink in center and vegetables are crisp-tender.
  • 2 Stir in corn, beans, zucchini and salsa; cover and simmer 5 minutes or until zucchini is crisp-tender and flavors are blended. If desired, season with salt and pepper to taste.
  • 1 Heat oil in large nonstick skillet or wok over medium-high heat until hot. Add pork, onion, bell pepper and garlic; cook and stir 6 to 8 minutes or until pork is no longer pink in center and vegetables are crisp-tender.
  • 2 Stir in corn, beans, zucchini and salsa; cover and simmer 5 minutes or until zucchini is crisp-tender and flavors are blended. If desired, season with salt and pepper to taste.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
310
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
50mg
50%;
Sodium
480mg
480%;
Total Carbohydrate
34g
34%
(Dietary Fiber
8g
8%
  Sugars
7g
7%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
35%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Starch; 1 Vegetable; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.