1 (15 ounce) cans
cannellini beans, drained and rinsed
Heat oil over medium heat, add chopped onion, jalopeno, garlic, oregano and cumin. Cook stirring occasionally until onions are translucent.
Add turkey and cook until it's no longer pink. Add beans and water, bring to boil. Mash some of the beans with a fork to get a thinker texture. Reduce heat to medium and simmer until thick, maybe 5-10 minutes.
Season with salt and pepper, and garnish with lime wedges and cilantro, serve with sour cream.