Southwest Pork And Black Bean Stir Fry 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

Preparation

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.

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.