Southwest Pork and Black Bean Stir-Fry

tablespoon olive or vegetable oil

3/4

lb pork tenderloin, cut into 2x1/2x1/4-inch strips

medium onion, cut into thin wedges

small red bell pepper, cut into strips

garlic cloves, minced

cups frozen corn, thawed

can (15 oz) Progresso™ black beans, drained, rinsed

small zucchini, chopped

1/2

cup Old El Paso™ Salsa

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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 Information

2 Starch; 1 Vegetable; 2 1/2 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.