Southwest Stir Fry
Discover the bold, vibrant flavors of the Southwest with this quick and easy Southwest Stir Fry recipe! Packed with colorful vegetables like bell peppers, zucchini, and red onion, along with protein-packed black beans and sweet corn, this dish is both nourishing and satisfying. Choose between tender chicken or tofu for a versatile meal that suits any diet. Seasoned with smoky paprika, cumin, and a splash of lime juice, this skillet recipe brings a zesty kick to your table in under 35 minutes. Perfect on its own or served with warm tortillas or a bed of rice, this one-pan wonder is ideal for busy weeknights or meal prep. Gluten-free, customizable, and bursting with fresh cilantro and Southwest flair, it’s a wholesome crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast (optional, substitute with tofu for vegetarian option)
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium zucchini
- 1 medium red onion
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 cup black beans (canned, drained and rinsed)
- 3 cloves garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 tablespoon lime juice
- 4 pieces tortillas or rice (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
If using chicken, slice it into small bite-sized pieces and add to the skillet. Cook for 5-7 minutes until fully cooked and lightly browned. Remove from the skillet and set aside. Skip this step if using a vegetarian option.
While the chicken cooks, slice the red bell pepper, yellow bell pepper, zucchini, and red onion into thin strips, and mince the garlic cloves.
Add the sliced vegetables (bell peppers, zucchini, red onion) to the skillet and stir-fry for 5-7 minutes until tender-crisp.
Add the garlic, corn kernels, and black beans to the skillet. Stir and cook for 2-3 minutes until fragrant and heated through.
Sprinkle chili powder, ground cumin, smoked paprika, salt, and black pepper over the vegetables. Stir well to coat evenly.
If using chicken, return the cooked chicken to the skillet. Mix everything together and cook for another 2-3 minutes until heated through.
Remove the skillet from heat and stir in the lime juice and chopped fresh cilantro.
Serve warm with tortillas or over a bed of rice, if desired. Top with additional cilantro or lime wedges for garnish.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 557 mg | 24% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 904 mg | 19% | |
*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.
