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Southwest Pork and Black Bean Stir-Fry

(6)

3 reviews

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

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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.

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups

Calories: 310
Calories from Fat: 60

% Daily Value

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.

Comments + Recipe Twists

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