1 Teaspoon chili powder, divided in half
1 Teaspoon cumin, divided in half
1 Teaspoon salt, divided in half
1/4 Teaspoon cayenne pepper
1 Pound TURKEY TENDERLOINS
4 Teaspoons olive oil, divided in half
1/4 Cup freshly squeezed lime juice
1/3 Cup sweet onion, chopped
1 jalapeno pepper, seeded and minced
1 Can (15 ounces) black beans, rinsed and drained
1 Can (8-3/4 ounces) corn, drained
1/3 Cup chopped tomato
2 Tablespoons fresh cilantro, chopped
1 lime, cut in quarters
1. In small bowl combine chili powder, cumin, salt and cayenne pepper; sprinkle one half of mixture over turkey.
2. In medium non-stick skillet, over medium-high heat, brown turkey in 2 teaspoons oil 3 to 4 minutes on each side. Add lime juice, cover and reduce heat to low. Cook 8 to 10 minutes, or until meat is no longer pink in center and food thermometer reaches 170 degrees F.
3. In medium non-stick skillet, over medium-high heat, saute onion and jalapeno pepper in remaining oil 2 to 3 minutes or until onion softens. Add beans, corn, tomatoes, remaining chili powder/cumin mixture and cilantro. Cook 5 to 10 minutes, or until mixture is heated throughout.
4. To serve, squeeze a lime wedge over each serving. Garnish with additional cilantro sprigs.