Warm up a tablespoon of avocado oil in your largest skillet — medium heat. Toss in the ground turkey and break it up while it cooks. Season with cumin, salt, and pepper. You’ll know it’s ready when it’s no longer pink and you start getting those little browned bits on the bottom (those are gold). This takes maybe 6–8 minutes. Scoop it out and set it aside — don’t overthink it.

In the same pan (because dishes are the enemy), add a little more oil if things look dry. Drop in your chopped onion and red bell pepper. Let them cook down until they’re soft and kind of jammy around the edges — 4 minutes-ish? Stir occasionally, but don’t hover.

Add the turkey back in, plus the green chiles, black beans, corn, and enchilada sauce. Stir like you mean it. Once everything is in, let it bubble — not aggressively, just a simmer — for a minute or two. The smell? Yep, that’s dinner basically announcing itself.

Turn the heat low and fold in those corn tortilla strips. It’s going to look messy — good. You want those edges to catch sauce and soak in all that flavor.

Sprinkle the cheese over everything like you’re tucking it in for a nap. Cover the pan for a few minutes until the top is melted and dreamy. No lid? Use foil, a baking sheet, a plate — whatever covers it.

Spoon into bowls and hit it with your toppings: avocado, cilantro, queso, lime… or nothing at all. It doesn’t need help, but it loves company.