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Ingredients
- 1 tsp chili pwdr cumin and salt
- 1/4 tsp cayenne pepper
- 1 lb Honeysuckle White Turkey Tenderloins
- 1/3 c. minced onion
- 1 x jalapeno pepper seeded and chopped
- 2 tsp extra virgin olive oil
- 1 can black beans (15 ounces) rinsed and liquid removed
- 1 can corn (8-3/4 ounces) liquid removed
- 1/3 c. minced tomato
- 2 Tbsp. minced fresh cilantro
- 1 x lime quartered
Directions
- In small bowl, combine chili pwdr, cumin, salt, and cayenne pepper. Sprinkle one half of mix over turkey.
- Preheat charcoal grill for direct-heat cooking. Grill 15 to 20 min, turning once, or possibly till meat is no longer pink in center and meat thermometer reaches 160 degrees F. Allow tenderloins to stand 10 min before serving. In medium non-stick skillet, over medium-high heat, saute/fry onion and jalapeno pepper in oil 2 to 3 min or possibly till onion softens. Add in beans, corn, tomatoes, remaining chili pwdr mix, and cilantro. Cook 25 to 30 min or possibly till mix is heated throughout.
- To serve, place tenderloins on platter and squeeze lime wedge over each serving. Serve with salsa on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 38 | 9% |
| Total Fat 4.45g | 6% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 235mg | 10% |
| Potassium 1532mg | 44% |
| Total Carbs 74.39g | 20% |
| Dietary Fiber 16.3g | 54% |
| Sugars 5.41g | 4% |
| Protein 22.08g | 35% |
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