Turkey and Spinach Taquitos


  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 5 pounds ground turkey
  • 1 tablespoon Angel Brand cumin
  • ½ teaspoon Angel Brand coriander
  • 2 packed cups baby spinach, chopped
  • 1 can black beans, rinsed and drained
  • 1 cup mascarpone cheese (8 oz.)
  • 16 corn tortillas
  • olive oil for brushing on the taquitos

Serving suggestions: salsa and/or sour cream.


  1. Preheat oven to 400. Prepare 9x13 baking pan with non-stick spray or olive oil.
  2. Heat oil in large dutch oven medium-hight heat. Add the onions, salt, and pepper and cook for 5 minutes.
  3. Add the ground turkey cumin and coriander and continue cooking until turkey is cooked through, about 8 minutes.
  4. Add the spinach and cook until spinach is just wilted, about 2 minutes. Turn off the heat and add the black beans. Mash beans with the back of a fork and then mix in mascarpone cheese.
  5. Add bean and cheese mixture to the meat mixture and let stand.
  6. Meanwhile brush corn tortillas with olive oil and then warm them in medium heat skillet 3 at a time for about 2 minutes a side.
  7. Spoon about ¼ cup of filling onto the middle of each tortilla. Roll up taquito and place them seam side down on baking dish.
  8. Bake at 400 for about 25 minutes, until taquitos are lightly golden brown.

*Adapted from Giada de Laurentiis