Turkey and Spinach Taquitos

Ingredients

• 2 cups baby spinach leaves packed chopped
• 0.3 teaspoon pepper black freshly ground
• 1 can black beans rinsed drained
• 6 2-inch regular corn tortillas 
• 4 ounces extra sharp cheddar shredded white
• 1 tablespoon ground cumin 
• 1 pound pd of ground turkey 
• 1 tablespoon kosher salt 
• 8 ounces mascarpone cheese at room temperature
• 0.3 cup olive oil extra-virgin
• 3 tablespoons olive oil extra-virgin
• 1 large onion minced
• 8 servings serving suggestion: salsa 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes.
5. Add the spinach and cook until wilted, about 2 minutes.
6. Remove the skillet from the heat and add the beans. Mash the beans until smooth, using a fork. Stir in the mascarpone.
7. Place a nonstick skillet over medium-high heat.
8. 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.
9. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Cheddar.
10. 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.