Heat the skillet by heating 1 tablespoon of avocado oil in a large skillet over medium heat for 1-2 minutes.

Add the ground turkey, seasoning it with cumin, salt, and pepper, and cook for about 5-7 minutes until browned.

In the same skillet, add a chopped onion and a diced bell pepper, sautéing for 4-5 minutes until translucent.

Pour in the enchilada sauce, followed by a can of drained black beans and 1 cup of corn. Bring to a gentle boil for 3-4 minutes.

Reduce heat to low, return the cooked ground turkey, and simmer for another 3-4 minutes.

Tear the corn tortillas into strips and fold them into the skillet mixture, cooking for 2-3 minutes.

Sprinkle shredded cheese over the top, cover, and cook for 3-4 minutes until melted and bubbly.

Remove from heat, uncover, and serve directly from the pan with optional garnishes.