Grilled Spicy Turkey or Chicken Tenderloins

A southwest recipe by The National Turkey Federation.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  teaspoon chili powder
• 1  teaspoon cumin
• 1  teaspoon salt
• 1⁄4 teaspoon cayenne pepper (or more to taste)
• 1  lb turkey tenderloins or 1  lb chicken tenderloins
• 1⁄3 cup onion, chopped
• 1  jalapeno pepper, seeded and minced
• 2  teaspoons olive oil
• 1 (15 ounce) can black beans, rinsed and well drained
• 1 (8 3/4ounce) can corn, drained
• 1⁄3 cup tomatoes, chopped
• 2  tablespoons fresh cilantro, chopped
• 1  lime, quartered

Directions

1. In small bowl, combine chili powder, cumin, salt and cayenne pepper; sprinkle one half of mixture over turkey. Note: I increase the spice mixture for the tenderloins.
2. In medium, non-stick skillet over olive oil over medium-high heat; saute onion and jalapeno pepper 2 to 3 minutes or until onion softens. Add beans, corn, tomatoes, remaining chili powder mixture. Cook 25 to 30 minutes or until mixture is heated throughout. Sprinkle with cilantro.
3. Meanwhile, preheat charcoal grill for direct-heat cooking. Grill tenderloins 15 to 20 minutes or until meat is no longer pink in center and meat thermometer reaches 160 degrees F.
4. Allow tenderloins to stand 10 minutes before serving.
5. Serve grilled tenderloins with bean/corn mixture with a squeeze lime wedge over each serving.