Quick grilling treat.
What you'll need
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/4 tsp. cayenne
- 1 lb. turkey tenderloins
- 1/3 cup chopped onion
- 1 jalapeno pepper, seeded and minced
- 1 tsp. olive oil
- One 15 oz. can black beans, rinsed and drained
- One 8-3/4 oz. can corn, drained
- 1/3 cup chopped tomato
- 2 tbsp. chopped fresh cilantro
- 1 lime
How to make it
- In small bowl, combine chili powder, cumin, salt and cayenne pepper; sprinkle one half of mixture over turkey. Preheat charcoal grill for direct-heat cooking. Grill 15 to 20 minutes, turning once, or until meat is no longer pink in center and meat thermometer reaches 160 degrees. Allow tenderloins to stand 10 minutes before serving.
- In a medium non-stick skillet, over medium-high heat, saute the onion and jalapeno pepper in oil 2 to 3 minutes or until onion softens. Add beans, corn, tomatoes, remaining chili powder, cumin, salt, cayenne pepper and cilantro. Cook 25 to 30 minutes or until mixture is heated throughout. To serve, squeeze lime wedge over each serving. Serves 4.
