Turkey and Spinach Taquitos

Ingredients:

• 450 g of ground turkey
• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 tbsp coarse salt
• 1/4 tsp ground black pepper
• 1 tbsp. l. ground cumin
• 2 cups small spinach, chopped
• 1 can black beans, rinsed
• 1 cup mascarpone, room temperature (220 g)
• 16 corn tortillas, 13 cm in diameter.
• 1/4 cup extra-virgin olive oil
• 1 cup grated white or sharp cheddar (110 g)
• For serving: salsa and guacamole sauces

Preparation:

1. Position a rack in the center of the oven and preheat to 200°C. Spray a heavy, nonstick baking sheet with cooking spray.
2. Filling:
   
   Heat oil over medium heat in a 12-inch skillet. Saute the onion with salt and pepper, stirring frequently, until softened, about 6 minutes. Add the ground beef and cumin. Saute until the turkey is cooked through, about 5 minutes. Add the spinach and saute until wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans with a fork until smooth. Stir in the mascarpone.
3. Place a nonstick skillet over medium-high heat. Brush the tortillas with olive oil on all sides. Fry in batches until heated through, about 30 seconds. Spoon about 1/4 cup of filling into each tortilla and roll it up. Place the taquitos, seam-side down, on a baking sheet and sprinkle with cheddar. Bake until the cheese is melted and the tortillas are crisp and golden, 25-30 minutes. Cool for 5 minutes and serve with salsa and guacamole.