 | | Directions | 1. Mix paprika, cumin, oregano, salt and sugar in small bowl. Rub both sides of turkey cutlets with 1 tablespoon of the spice mixture. Set aside.
2. Heat oil in large nonstick skillet on medium heat. Add onion; cook and stir 4 minutes or until tender. Add remaining spice mixture; cook and stir 1 minute to toast spices. Stir in corn and beans. Reduce heat to low; cover and cook 3 to 4 minutes or until heated through, stirring occasionally. Remove from heat; keep warm.
3. Place turkey cutlets in skillet. Cook on medium heat 3 minutes per side or until cooked through. Serve turkey cutlets with corn mixture. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 2 teaspoons McCormick® Paprika |
| - | | 1/2 teaspoon McCormick® Cumin, Ground |
| - | | 1/2 teaspoon McCormick® Oregano Leaves |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon sugar |
| - | | 4 thick-sliced turkey breast cutlets (about 1 1/4 pounds) |
| - | | 1 tablespoon olive oil |
| - | | 1 cup chopped onion |
| - | | 1 cup frozen corn kernels |
| - | | 1/2 cup drained and rinsed canned black beans |
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| | Nutrition (per serving) | Calories: 237 Calories
Fat: 5 Grams
Protein: 30 Grams
Cholesterol: 42 Milligrams
Carbohydrates: 18 Grams
Sodium: 462 Milligrams
Fiber: 4 Grams
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