Mexican Stir Fry
Get ready to tantalize your taste buds with this vibrant and healthy Mexican Stir Fry, a quick and colorful dish that brings bold Southwest flavors to your table in just 35 minutes! Packed with tender chicken (or tofu for a vegetarian twist), a medley of crisp bell peppers, zucchini, and red onion, plus hearty black beans and sweet corn, this recipe offers a satisfying mix of textures and nutrients. A zesty blend of chili powder, cumin, and smoked paprika infuses every bite with smoky, spicy goodness, while a drizzle of fresh lime juice and a sprinkling of cilantro brighten the dish. Perfect for busy weeknights, this skillet meal serves four and can be customized with optional toppings like creamy avocado, tangy salsa, or shredded cheese for an extra burst of flavor. Whether served as is or paired with warm tortillas or rice, this Mexican-inspired stir fry is a fiesta on a plate!
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Recipe Information
Ingredients
- 500 grams chicken breast (or tofu for a vegetarian option)
- 3 tablespoons olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 medium zucchini
- 1 large red onion
- 0.5 cup cilantro
- 3 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans (cooked and drained)
- optional toppings (avocado, salsa, or shredded cheese)
Instructions
Slice the chicken breast (or tofu) into bite-sized strips and set aside.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
Once hot, add the chicken (or tofu) and cook until golden and fully cooked, about 5-7 minutes. Remove from skillet and set aside.
While the chicken is cooking, thinly slice the bell peppers, zucchini, and red onion. Mince the garlic cloves and chop the cilantro.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the garlic and cook for 30 seconds until fragrant.
Stir in the sliced bell peppers, zucchini, and red onion. Cook for 4-5 minutes, stirring frequently, until the vegetables are slightly tender but still crisp.
Add the corn kernels and black beans to the skillet and stir well.
Season the vegetable mixture with chili powder, cumin, smoked paprika, salt, and ground black pepper. Mix thoroughly to coat all the ingredients in the spices.
Return the cooked chicken (or tofu) to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.
Remove the skillet from the heat and drizzle the lime juice over the stir fry. Garnish with chopped cilantro.
Serve immediately with optional toppings such as avocado slices, salsa, or shredded cheese. Enjoy!
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 43.2 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 289 mg | 22% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4715 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
