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.

6 Responses to “Turkey and Spinach Taquitos”

  1. Dott posted on August 15, 2013 at 3:57 pm (#)

    Oh my gosh! He is so cute and getting so big! Dinner looks amazing too!

    I made these (http://pinterest.com/pin/218917231859121402/)with this crockpot chicken (http://pinterest.com/pin/218917231856530786/). They are easy and delsih!

  2. Made in Sonoma posted on August 15, 2013 at 5:43 pm (#)

    These look so delicious, Michelle! I’ll totally have to make them.

    I can’t believe he’s 10 weeks! Man, time really does fly by!

  3. AlishaHB posted on August 15, 2013 at 8:14 pm (#)

    I always feel so bad for parents in the US, we have 52 weeks of paid leave.
    You guys get so little time to be with your babes 24/7.

  4. Jade Ulmer posted on August 15, 2013 at 8:32 pm (#)

    Going back to work so soon sucks, and it always has to coincide with either a growth spurt or a wonder week! As everyone says, “this too shall pass!” I went back at 6 weeks so I know how it feels.

  5. Sarah B. posted on August 20, 2013 at 7:38 pm (#)

    Heat 6 tortillas at a time on a cookie sheet – spray both sides of each tortilla with olive oil spray and heat for 3-4 minutes in a 350 oven, then quickly fill & roll. Works like a charm =) First-time commenter, btw. Love your blog – I’ve missed the more frequent posts, but congrats on Austin! He’s super cute.

    • Michelle O replied on August 20th, 2013 at 7:59 pm

      Hey Sarah! Thank you so much. And sometimes it helps to hear that I’m missed. It motivates me to do more 🙂 !!! I will try this trick with the left over tortillas I have.

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