Beef and Spinach Taquitos

By gina62_cooks

Ingredients

• 3 TBSP olive oil
• 1 large onion, minced
• 1 TBSP kosher salt
• 1/4 tsp freshly ground black pepper
• 1 lb. ground chuck
• 1 TBSP ground cumin
• 2 packed cups baby spinach leaves, chopped
• 1 can black beans, rinsed and drained
• 1 cup mascarpone, at room temp (8 oz)
• 18 6 1/2-inch-diameter extra-thin or regular corn tortillas
• 1/4 cup olive oil
• 1 cup shredded sharp cheddar cheese

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Heat oven to 400. Spray a nonstick baking sheet with cooking spray.
Filling:
Heat the oil over medium-high heat in a skillet. Cook the onions, salt and pepper, stirring frequently, til soft, about 6 minutes. Add the beef and cumin. Cook til the beef is cooked through, about 5 minutes. Add the spinach and cook til wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans til almost 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 til 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 the cheese. Bake til the cheese is melted and tortillas are crisp and golden, 25 to 30 minutes. Cool 5 minutes and serve.