Turkey and Spinach Taquitos
This is the last week of my maternity leave. (Terribly sad face)
The combination of wanting to spend as much quality time with my little man as I can, on top of getting ready for daycare and work made it really hard to get a blog post in. But I still did it! I thought I would kill two birds with one stone and do a dinner blog post.
Here is how it went down …
I tried to get Austin down for a nap around 4:30pm. He was already cranky and was fighting it … hard.
After several failed attempts (he passed out and woke up the minute I put him down twice) I decided to get started anyway with him in his swing.
Slice onions … wahhhhhh!!!! (crying) Get paci, soothe …
Add turkey …. wahhhhhh (crying) replace paci and soothe … and on and on.
Husband gets home and takes the dog out and then takes Austin off my hands.
Back to work on the Taquitos.
Wahhhh. He won’t stop crying. Husband takes him on a walk which works temporarily but now we are feeding the fire of a cranky baby. The longer he is awake the harder our night will be.
After I finally finished and we got to eat (Huge mess in the kitchen, taquito in one hand sleeping baby in the other arm) I realized that heating up each corn tortilla on a pan and then rolling them individually is not the type of meal one can make with a 10 week old.
Tasty — loved the black beans and creamy marscapone — but time consuming.
Austin continued to wake up all night last night. At 12am, 3am, 5am and then 6:30am.
But this face! He’s so worth it.
Turkey and Spinach Taquitos (Credits to Food Network, recipe here)
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. Cook the onions, salt and pepper, stirring frequently, until soft, about 6 minutes. Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans until smooth, using a fork. Stir in the mascarpone.
3. Place a nonstick skillet over medium-high heat. 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. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Cheddar. 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.