Southwestern Stir Fry
Bursting with bold flavors and vibrant colors, this Southwestern Stir Fry is the ultimate weeknight dinner that’s as healthy as it is satisfying. Loaded with tender-crisp vegetables like zucchini, bell peppers, and cherry tomatoes, plus hearty black beans and sweet corn, this dish is a plant-based powerhouse. Seasoned with smoky paprika, zesty cumin, and a hint of chili powder, every bite delivers a delicious kick of Southwestern flair. Finished with a bright drizzle of lime juice and a sprinkle of fresh cilantro, this one-pan meal is perfect for busy nights, taking just 30 minutes from start to finish. Serve it over fluffy rice or protein-packed quinoa for a wholesome, gluten-free meal the whole family will love. Whether you’re searching for vegetarian dinner ideas or quick and easy stir fry recipes, this Southwestern Stir Fry checks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, sliced zucchini
- 1 cup corn kernels
- 1 cup, rinsed and drained black beans
- 1 cup, halved cherry tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 2 cups, for serving cooked rice or quinoa
Instructions
Heat a large skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 2-3 minutes until translucent.
Add the red and green bell peppers, zucchini, and corn kernels to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
Stir in the black beans and cherry tomatoes, cooking for another 2 minutes until heated through.
Sprinkle in the cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Toss everything to coat the vegetables evenly in the spices.
Drizzle the lime juice over the stir fry and give it a final toss.
Remove from heat and garnish with fresh cilantro.
Serve hot over cooked rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 43.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2246 mg | 48% | |
*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.
