Turkey and Spinach Taquitos

ingredients

6 to 8 servings
 
Vegetable oil cooking spray vegetable cooking spray1
Filling
3 tablespoons extra-virgin olive oil extra-virgin olive oil3
1 large onion, minced onion1
1 tablespoon kosher salt kosher salt1
¼ teaspoon freshly ground black pepper freshly ground black pepper¼
1 pound ground turkey ground turkey1
1 tablespoon ground cumin ground cumin1
2 packed cups baby spinach leaves, chopped baby spinach2
1 can black beans, rinsed and drained black beans1
1 cup mascarpone, at room temperature (8 ounces) mascarpone cheese8
Eighteen 6 ½-inch-diameter extra-thin or regular corn tortillas corn tortilla18
¼ cup extra-virgin olive oil extra-virgin olive oil¼
1 cup shredded white or extra sharp Cheddar (4 ounces) sharp white cheddar cheese4

instructions

 
Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy nonstick baking sheet with vegetable oil cooking spray.
Filling
Heat the oil over medium-high heat in a 12-inch skillet. Cook the onions, salt and pepper, stirring frequently, until soft, about 6 minutes. Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans until smooth, using a fork. Stir in the mascarpone.

Place a nonstick skillet over medium-high heat. Brush each side of the tortillas with olive oil. Cook the tortillas in batches until warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Cheddar. Bake until the Cheddar is melted and the tortillas are crisp and golden, 25 to 30 minutes. Cool for 5 minutes and serve with salsa and guacamole.

cook's notes

Serving suggestion: salsa or guacamole
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