In my freezer, I almost always make sure to keep some variety of taquitos prepared so that I can quickly take them out and heat them in the oven whenever I need a quick meal. As much as I love to cook, the reality is that I do not have time to cook everyday, especially now that it’s summer vacation. Having fun takes up so much time!
I make a few different versions of taquitos and although I’m not sure which one stands out as my favorite, these Turkey Spinach Taquitos are SO GOOD. Mascarpone cheese adds creaminess to the delicious filling of cumin-scented ground turkey, fresh spinach, and black beans. The original recipe from Giada de Laurentiis adds grated cheddar cheese to the top of the taquitos, but I omitted the extra cheese to keep things a bit lighter and also to make these more freezer-friendly. Instead of the cheese, I brushed the taquitos with some olive oil and sprinkled some fleur de sel salt on top. I usually double the recipe and freeze the extra taquitos on a big baking sheet. Once the taquitos are frozen, I transfer them to gallon-sized ziploc bags and take the taquitos out as needed. Taquitos can be heated directly from the freezer, just add a few extra minutes to the baking time. Serve with guacamole and salsa.
- 1 tablespoon olive oil
- 1 large onion, minced
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 pound ground turkey thigh
- 1 tablespoon cumin
- 2 packed cups baby spinach, chopped
- 1 can black beans, rinsed and drained
- ¾ cup mascarpone cheese, at room temperature (6 ounces)
- 12 8-inch whole wheat or spouted grain tortillas
- olive oil for brushing on the taquitos
- fluer de sel salt or other course sprinkling salt
- Preheat oven to 400.
- Heat the oil in a large skillet or dutch oven over medium-hight heat. Add the onions, salt, and pepper. Saute until the onion softens and starts to become translucent, about 5 minutes.
- Add the ground turkey and cumin and continue cooking until turkey is cooked through, about 5 minutes. Drain about half the fat from the ground turkey mixture and discard.
- Add the spinach and cook until spinach is just wilted, about 2-3 minutes. Turn off the heat and add the black beans. Use a pastry cutter to mash some of the beans and then add the mascarpone and mix thoroughly.
- Spoon about ¼-1/3 cup of filling onto the middle of a tortilla. Roll up taquito and place seam side down on a lightly oiled baking dish. Repeat with the remaining tortillas.
- Use a pastry brush to brush a light coating of olive oil onto each taquito. Sprinkle with some fleur de sel to finish.
- Bake at 400 for about 25 minutes, until taquitos are lightly golden brown.
Allison says
Ohh I’ve never had a taquito! I love the flavour combo going on here. They look so crispy and delectable 🙂