Mexican-style Meat and Vegetable Platter
A quick and colorful skillet meal with seasoned chicken or pork, charred vegetables, black beans, and crispy tortilla chips. Perfect for a weeknight dinner that feels festive.
- Total time
- 20 min
- Servings
- 4
- Calories
- 450
- Protein
- 32g
Ingredients
- 1 lb chicken or pork strips
- 2 cups mixed bell peppers and onion
- 1 medium zucchini
- 1 cup corn kernels
- 1 can (15 oz) black beans
- 2 cups tortilla chips
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add 1 lb chicken or pork strips and cook until browned and cooked through, about 6-8 minutes. Remove to a plate.
- 2
In the same skillet, add 2 cups sliced bell peppers and onion, 1 sliced zucchini, and 1 cup corn. Cook until vegetables are tender and lightly charred, about 5-7 minutes.
- 3
Add 1 can drained black beans and 1 tsp chili powder (or cumin). Stir and cook until heated through, about 2 minutes.
- 4
Return the meat to the skillet, toss everything together, and cook for 1-2 minutes until hot.
- 5
Serve the mixture over 2 cups tortilla chips, with lime wedges on the side for squeezing.
Tools you’ll need
- large skillet
- knife
- cutting board
- can opener
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