Turkey and Spinach Taquitos Recipe

Name: Turkey and Spinach Taquitos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetable oil cooking spray, 3 tablespoons extra-virgin olive oil, 1 large onion, minced, 1 tablespoon kosher salt, and more.

Yes, Turkey and Spinach Taquitos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey and Spinach Taquitos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions