Adventures with Cooking (Turkey and Spinach Taquitos)
I am huge Mexican food fan and I have had a craving since the holidays. It may be all the avocado I have been eating lately, without all the bad sides (salty/cheesy chips and margs). Anyway, I am craving this now... With playoff football coming up this weekend, the cold and having some downtime in VT, I am pretty sure I will want this for dinner for Saturday night. It has a lot of little steps, but it doesn't take long to make and is super easy. Most important, if you mess up, it still tastes good.
Borrowed from Giada de Laurentis (btw, if you don't subscribe to her email blasts, you should. So many good/easy recipes.).
6 to 8 servings
Vegetable oil cooking spray
3 tablespoons extra-virgin olive oil
1 large onion, minced
1 tablespoon kosher salt (I used sea salt)
¼ teaspoon freshly ground black pepper
1 pound ground turkey
1 tablespoon ground cumin (if you don't like cumin, skip it... not needed)
2 packed cups baby spinach leaves, chopped
1 can black beans, rinsed and drained
1 cup mascarpone, at room temperature (8 ounces)
Eighteen 6 ½-inch-diameter extra-thin or regular corn tortillas
¼ cup extra-virgin olive oil
1 cup shredded white or extra sharp Cheddar (4 ounces)
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.
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.