Thursday, December 2, 2010

Southwest Stir Fry

I decided to try this as a different way to cook some of my favorite foods (black beans and corn). Then I decided to search the web to see if I was unknowingly copying someone else’s idea of a southwest stir fry. The first few results were very different, so I’m in the clear. Actually, I’m so far into the clear that maybe I should come up with another name for this.

This dish isn’t too different from times I make black beans and rice, and it’s not terribly different from a Chipotle burrito bol. This is just another chance for me to put together some of my favorite foods. I think it’s better than either one.


We started by frying the tofu cubes, cooking the rice, and cooking the collards (for some reason I wanted these as a side dish). After that is done, this is super easy.

My stir fry is onion, green bell pepper, mushrooms, black beans, corn, and diced tomatoes and green chiles (canned, like Ro-Tel).

Oh, yes, and I made a little dressing to go on it. I really like making my own dressings because I like them so thin.


This was simply a spoonful of Vegenaise cut with the juice from the canned tomatoes and ranch-style seasoning. Right now, this means garlic powder, onion powder, salt, smoked paprika, and a little cumin. And lots of black pepper. I’m still working on my favorite ranch proportions, but I love how easy it is to mix up a little batch just as I need it.


  1. "Actually, I’m so far into the clear that maybe I should come up with another name for this."
    i dont know hwy but that made me laugh:) it was cute.

    i really like your simple approach to dressings. im getting into making my own also.

  2. I love corn and black beans. I usually do mine in enchiladas but this sounds really good too!

  3. I think they usually call these things 'Southwest Skillet', but I won't tell anyone.

  4. Making up names for your dishes is part of the fun! You can't go wrong with corn and beans.

  5. I love stir fry any way it is flavored. Stir fry is my favorite thing to do with leftover rice. I make extra rice just for stir fry later. I haven't made a Mexican version in a while. Thanks for the nudge. ;-)


  6. mmm. This looks good. I'm just getting into making stirfry dishes so I'm still new in the game. This post makes me wish it were lunch time!

  7. the dressing sounds fantastical and i LOOOOVE your southwestern stir-fry, Jessica! what a creative way to combine lots of yummies you love the most. delicious, fo 'sho!

  8. Mmm that stir-fry looks great! I haven't cooked with black beans in ages--I should fix that!

  9. I'll never learn my lesson! Continuing to look at your blog while hungry and without food is a dangerous thing, indeed...


  10. This sounds awesome! I haven't tried making my own dressings like that yet. Looks like I need to start. Yours sounds very good!