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Spicy Turkey Tenderloins
with Black Bean Salsa

1 tsp. chili powder, divided in half
1 tsp. cumin, divided in half
1 tsp. salt, divided in half
1/4 tsp. cayenne pepper
1 lb. turkey tenderloins
4 tsp. 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 oz.) black beans, rinsed and drained
1 can (8-3/4 oz.) corn, drained
1/3 cup chopped tomato
2 Tbsp. fresh cilantro, chopped
1 lime, cut in quarters

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, brown turkey in 2 tsp. 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. In medium non-stick skillet over medium-high heat, sautè onion and jalapeno pepper in remaining oil for 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. To serve, squeeze a lime wedge over each serving. Garnish with additional cilantro sprigs.

 

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