Turkey and Spinach Taquitos

Ingredients

• Vegetable oil cooking spray
• 3 tablespoons extra-virgin olive oil
• 1 large onion
• minced
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground turkey
• 1 tablespoon ground cumin
• 2 packed cups baby spinach leaves
• chopped
• 1 can black beans
• rinsed and drained
• 1 cup mascarpone
• at room temperature (8 ounces)
• Eighteen 6 1/2-inch-diameter extra-thin or regular corn tortillas
• 1/4 cup extra-virgin olive oil
• 1 cup shredded white or extra sharp Cheddar (4 ounces)
• Serving suggestion: salsa or guacamole

Instructions

1. 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.
2. For the filling: Heat the oil over medium-high heat in a 12-inch skillet.
3. Cook the onions, salt and pepper, stirring frequently, until soft, about 6 minutes.
4. Add the turkey and cumin.
5. Cook until the turkey is cooked through, about 5 minutes.
6. Add the spinach and cook until wilted, about 2 minutes.
7. Remove the skillet from the heat and add the beans.
8. Mash the beans until smooth, using a fork.
9. Stir in the mascarpone.
10. Place a nonstick skillet over medium-high heat.
11. Brush each side of the tortillas with olive oil.
12. Cook the tortillas in batches until warm, about 30 seconds.
13. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape.
14. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Cheddar.
15. Bake until the Cheddar is melted and the tortillas are crisp and golden, 25 to 30 minutes.
16. Cool for 5 minutes and serve with salsa and guacamole.