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!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)
• 0 optional toppings (avocado, salsa, or shredded cheese)

Directions

Step 1

Slice the chicken breast (or tofu) into bite-sized strips and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.

Step 3

Once hot, add the chicken (or tofu) and cook until golden and fully cooked, about 5-7 minutes. Remove from skillet and set aside.

Step 4

While the chicken is cooking, thinly slice the bell peppers, zucchini, and red onion. Mince the garlic cloves and chop the cilantro.

Step 5

Add the remaining 1 tablespoon of olive oil to the skillet, then add the garlic and cook for 30 seconds until fragrant.

Step 6

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.

Step 7

Add the corn kernels and black beans to the skillet and stir well.

Step 8

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.

Step 9

Return the cooked chicken (or tofu) to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.

Step 10

Remove the skillet from the heat and drizzle the lime juice over the stir fry. Garnish with chopped cilantro.

Step 11

Serve immediately with optional toppings such as avocado slices, salsa, or shredded cheese. Enjoy!

Nutrition Facts

Serving size	1928.9 grams (1928.9g)

Amount per serving	% Daily Value*
Calories	2065

Total Fat 73.70g	94%
Saturated Fat 13.70g	69%
Polyunsaturated Fat 4.30g
Cholesterol 425mg	142%
Sodium 4704mg	205%
Total Carbohydrate 165.00g	60%
Dietary Fiber 42.80g	153%
Total Sugars 43.20g
Protein 192.70g	385%

Vitamin D 65IU	325%
Calcium 289mg	22%
Iron 16mg	90%
Potassium 4715mg	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.

Source of Calories

Fat: 31.7%

Protein: 36.8%

Carbs: 31.5%