© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp cayenne pepper
1 lb TURKEY TENDERLOINS
1/3 c onion, chopped
1 jalapeno pepper, seeded and minced
2 tsp olive oil
1 Can (15-oz) black beans, rinsed and well drained
1 Can (8 3/4-oz) corn, drained
1/3 c tomato, chopped
2 tbsp fresh cilantro, chopped
1 lime, qtered
In small bowl, combine chili powder, cumin, salt and cayenne pepper; sprinkle one half of mixture over turkey.
In medium, non-stick skillet over medium-high heat, saute onion and jalapeno pepper in oil 2 to 3 minutes, or until onion softens. Add beans, corn, tomatoes, remaining chili powder mixture and cilantro. Cook 25 to 30 minutes or until mixture is heated throughout.
Meanwhile, preheat charcoal grill for direct-heat cooking. Grill 15 to 20 minutes or until meat is no longer pink in center and meat thermometer reaches 165 degrees F.
Allow tenderloins to stand 10 minutes before serving.
To serve, squeeze lime wedge over each serving.
295 Total Calories
6 g Total Fat
19 % Daily Total Fat
70 g Cholesterol
818 mg Sodium
27 g Total Carbohydrates
34 g Protein