Turkey Cutlets And Black Beans With Tangerine Habanero Mojo Sauce

Turkey Cutlets and Black Beans with Tangerine Habanero Mojo Sauce is a vibrant and delicious dish that combines tender turkey cutlets, hearty black beans, and a zesty citrus sauce. This recipe offers a delightful fusion of flavors, with the sweetness of tangerine juice, the heat of habanero chile, and the freshness of cilantro.

To prepare this dish, the turkey cutlets are seasoned with salt and pepper and cooked to perfection in a skillet. The cutlets develop a beautiful golden brown color and remain moist and flavorful. Once cooked, they are set aside and kept warm.

In the same skillet, onions are sautéed until softened, and black beans are added along with a touch of cumin. The beans are heated through, allowing them to soak up the flavors of the onions and spices. Fresh cilantro is stirred in, adding a burst of herbal brightness to the dish.

The star of the dish is the Tangerine Habanero Mojo Sauce. It is prepared by cooking garlic in olive oil until golden and fragrant. Cumin is added to enhance the flavors further. Then, tangerine juice, lime juice, and minced habanero chile are added, creating a tangy and spicy base. The sauce is simmered to allow the flavors to meld together. Seasoning with salt and pepper completes the sauce, which can be served warm or at room temperature.

To serve, the turkey cutlets are placed on a plate alongside a portion of the flavorful black beans. The Tangerine Habanero Mojo Sauce is generously spooned over the turkey and beans, infusing the dish with its zesty and aromatic essence.

This combination of tender turkey, hearty beans, and tangy sauce creates a balanced and satisfying meal. The sweetness from the tangerine juice, the heat from the habanero chile, and the earthiness of the black beans come together harmoniously, offering a burst of flavors with every bite.

Turkey Cutlets and Black Beans with Tangerine Habanero Mojo Sauce is a dish that delights the taste buds and adds a touch of excitement to the dining experience. It showcases the versatility of turkey and the richness of the accompanying ingredients, making it a perfect choice for a flavorful and wholesome meal.

SERVES: 4

INGREDIENTS:

• 5 to 6 Tbs. olive oil
• 3 medium cloves garlic, thinly sliced
• 1/2 plus 1/8 tsp. ground cumin
• 1/2 cup fresh tangerine juice (from 2 tangerines)
• 2 Tbs. fresh lime juice (from 1 lime)
• 1/2 tsp. seeded and minced habanero chile
• Kosher salt and freshly ground black pepper
• 1 small red onion, chopped
• 1 15 1/2-oz. can black beans, rinsed and drained
• 2 Tbs. chopped fresh cilantro
• 4 turkey breast cutlets (about 11/4 lb.)

INSTRUCTIONS:

1. In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the tangerine juice, lime juice, and habanero. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)
2. Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and 1/4 tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining 1/2 tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.
3. Wash and dry the skillet. Season the turkey cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.
4. Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 410 CALORIES | 39G PROTEIN | 22G CARB |18G TOTAL FAT | 2.5G SAT FAT | 13G MONO FAT | 2G POLY FAT | 95MG CHOL |210MG SODIUM | 5G FIBER

NOTE:

• Mojo (pronounced moe-hoe) is a Caribbean and Latin American garlic, chile, and citrus sauce that pairs well with meat, poultry, and seafood. Here, it’s made with tangerine and lime, so it’s both sweet and tart. If habaneros are scarce, try a Scotch bonnet, jalapeño, or serrano chile instead.