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Southwest Pork and Black Bean Stir-Fry

Southwest Pork and Black Bean Stir-Fry
  • Prep 30 min
  • Total 30 min
  • Ingredients 9
  • Servings 4
Give these juicy pork tenderloins a spicy sizzle of the southwest! Stir-fry them with Progresso® black beans and frozen corn in this one-dish dinner recipe.
Updated October 18, 2016

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 frozen corn, thawed
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 small zucchini, chopped
  • 1/2 cup Old El Paso™ Salsa

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.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
310
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
50mg
17%
Sodium
480mg
20%
Total Carbohydrate
34g
11%
Dietary Fiber
8g
32%
Sugars
7g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 1 Vegetable; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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