Ingredients
1/2 teaspoon chili powder1/2 teaspoon ground cumin1/4 to 1/2 teaspoon salt1/8 teaspoon cayenne pepper1 turkey breast tenderloin (1/2 pound)3 teaspoons olive oil, divided1/4 cup chicken broth2 tablespoons lime juice3 tablespoons chopped onion2 tablespoons chopped jalapeno pepper1 cup canned black beans, rinsed and drained1/2 cup frozen corn, thawed3 tablespoons chopped fresh tomato4 teaspoons picante sauce1 tablespoon minced fresh cilantro2 lime wedges
Preparation
In a small bowl, combine the chili powder, cumin, salt and cayenne. Sprinkle half the spice mixture over turkey. In a skillet, brown turkey in 2 teaspoons oil for 3-4 minutes on each side. Add broth and lime juice to skillet. Reduce heat; cover and simmer until turkey juices run clear and thermometer reads 170°, turning once, 15-18 minutes.
In a small skillet, saute the onion and jalapeno in remaining oil until crisp-tender. Transfer to a bowl. Add the beans, corn, tomato, picante sauce, cilantro and remaining spice mixture. Serve turkey with salsa and lime wedges.
