1 tsp. chill powder 1 tsp. cumin 1 tsp. salt 1/4 tsp. cayenne pepper 1 lb. turkey tenderloins 1/3 cup chopped onion 1 jalapeño pepper, seeded and minced 2 tsp. olive oil 1 can (1 15 oz.) black beans, rinsed and drained 1 can (8 � oz.) corn, drained 1/3 cup chopped tomato 2 T. fresh cilantro, chopped 1 lime, quartered

In small bowl, combine chill powder, cumin, salt and cayenne pepper; sprinkle half of this mixture over turkey. Preheat grill for direct heat cooking. Grill meat for 16–20 minutes, or until no longer pink in center and meat thermometer in center reads 160�. Turn meat to stand for 10 minutes before serving.

In a medium, non stick skillet over medium high heat, saut� onion and jalapeño pepper in oil for 2–3 minutes, until onion softens. Add beans, corn, tomatoes, remaining chill powder, cumin, salt, cayenne pepper and cilantro. Cook for 25–30 minutes, until mixture is heated through.

When serving, squeeze a lime wedge on each piece.

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