I have a confession to make. I, Miss McBooty, am addicted to the Food Network. Yes I know, you’re asking yourself how am I any different than any other female blogger? Well I’ve noticed lately that every time I turn on my TV, the Food Network is on. And even though I’ve seen about 99% of all of the programming, I do not touch the remote.
Perhaps it’s time for an intervention.
Until that happens, I’m going to happily enjoy my time with Crazy Guy and Beautiful Giada and the absolutely charming Neelys and Blogger Ree and all of the other wonderfully talented personalities on the network.
Today’s recipe was inspired by Giada. Whenever I see her on tv, she charms me and lulls me to sleep, like a mother would to her young child. I feel completely comfortable when she speaks, and sleepy, almost like she is singing me a lullaby. Did I mention that her show makes me sleepy? I mean this in a good way – like a cuddle up in my PJs in front of a warm fire kind of way. I love how she puts her own Italian spin on everything, including these taquitos.
This recipe has a lot of great elements in it. Fresh veggies and low-fat turkey keep things on the lighter side too. I feel a little less guilty for devouring an extra one.
Plus the spices really take it up a notch (or two in my case). I recommend serving these taquitos with sour cream and freshly mashed avocado with a bit of sea salt, black pepper and garlic powder to cool off the taste buds. Yum!
1 small jalapeno, finely diced (optional/adjust the amount of seeds/membrane to your liking)
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, guacamole or sour cream
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.
For the filling: Heat the oil over medium-high heat in a 12-inch skillet. Cook the onions, jalapeno (if you are using it), 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.
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.