Yield: 4 Ethnicity: Southwestern   Meal Type: Main Course, Entrée   Occasion: Cinco de Mayo, Celebrate Spring   Preparation Method: Grill   Product Type: Turkey Tenderloins   Dish Type: Barbecue

Ingredients

1 Teaspoon chili powder

1 Teaspoon cumin

1 Teaspoon salt

1/4 Teaspoon cayenne pepper

1 Pound TURKEY TENDERLOINS

1/3 Cup onion, chopped

1 jalapeno pepper, seeded and minced

2 Teaspoons olive oil

1 Can (15-ounces) black beans, rinsed and well drained

1 Can (8 3/4-ounces) corn, drained

1/3 Cup tomato, chopped

2 Tablespoons fresh cilantro, chopped

1 lime, quartered

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 160 degrees F. Allow tenderloins to stand 10 minutes before serving. To serve, squeeze lime wedge over each serving.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 295   % Daily Value* Total Fat 6g 19% Cholesterol 70mg Sodium 818mg Total Carbohydrate 27g Protein 34g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4