Pilot Meal Prep: One Pan Southwest Stir-fry Dinner
Spicy, meaty, and full of easy-to-reheat ingredients, this southwest stir-fry is on repeat often in our meal prep rotation, definitely CP’s favorite road meal to-date. Though we used lean ground turkey, you could swap out for a meat of your choice—however, ground works best in this case. The below recipe will make about 4 packed dinners worth of food and take about 30 mins start to finish.
What You’ll Need:
Turkey - 2 lbs [we used 94% lean/6% fat ground]
Corn - 1 can
Black Beans - 1 can
Red Pepper - 1 pepper
Lime- 2 limes
Poblano Pepper - 1 pepper
Olive oil -2-3 tbs
Salt [to taste]
Pepper [to taste]
Paprika, smoked if you have it [to taste]
Cilantro [to taste, we used about 10-15 stems]
Garlic [to taste, we used 3 cloves]
One Pot Southwest Stir-Fry Directions
In a high-sided pan, place olive oil, chopped poblano pepper, chopped red pepper, and minced garlic. Cook for 3-4 mins.
Add turkey, and salt/pepper/paprika to taste, and cook until almost cooked through 5-8 mins on medium heat.
Add corn [drained and rinsed], and black beans [drained and rinsed], and cilantro. Add another dose of salt and pepper. Cook until warmed through and well-combined.
For some extra kick, add some hot sauce to the meat while cooking it down, or add in finely diced jalapeños to the first step.
If you are one of those people who hate cilantro [which I fully do not understand,] just omit it. You can swap in/add other herbs if you have them, thyme and oregano have worked well in the past. Lean ground meat works best, as you’ll end up with a pan of fat otherwise, though in a pinch you could drain it out. Draining rinsing I consider an essential step in all canned food inclusions because of the high salt content, but you do you.