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Tex Mex Stir Fry


"My husband calls it Mexican Chinese food. Chicken is stir fried with bell peppers, black beans, and salsa. It's delicious served with rice and topped with cheese."
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35 m servings 333 cals
Original recipe yields 4 servings


  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 945 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
  2. Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
  3. To serve, sprinkle each portion with Cheddar cheese.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 18
  1. 28 Ratings

Most helpful positive review

My family loved this recipe. Only changes I made include the following: instead of a green bell pepper I used a yellow bell pepper, also my son put his in a flour tortilla wrap - then everyone e...

Most helpful critical review

Good flavor, moderate calorie count, easy to make.

Most helpful
Most positive
Least positive

My family loved this recipe. Only changes I made include the following: instead of a green bell pepper I used a yellow bell pepper, also my son put his in a flour tortilla wrap - then everyone e...

This was quite good, but we thought it could use a little more flavour. I made as written other than using my own taco seasoning (way less sodium that way). Next time I will add an onion with th...

Very tasty!! I did add some cooked rice at the end and a little corn. Great with tortillas or by itself.

Excellent and super easy. I just sauted everything together and it was done in just a few minutes. Served in whole wheat tortillas. thank you for sharing.

Simple to make. Instead of using regular salsa, I used Mango salso; it turned out to be great. Additionally, I cut down on the sodium content by using taco seasoning mix that was 40% less sodi...

I was looking for a recipe to use some bell peppers in and came across this. It was very easy and was a big hit with the family. It was a little dry so I added more salsa and let it simmer down....

I made exactly as listed; used my own taco seasoning mix and homemade salsa. This was a huge hit in my house, even my 2 year old loved it. Very little leftover. This is definitely going on weekl...

This was a great recipe! I ended up using it for Mexican Egg Roll stuffing... yummy! I cut the salsa amount down a bit so it wouldn't be too runny. I used some of the extra cooked chicken as ...

What a great, fairly simple dish. I was out of rice, so I served it over linguini pasta and it was fantastic.