Heat a large skillet over medium-high heat and add lean ground turkey, breaking it apart as it cooks until no longer pink, about 6–8 minutes. Drain any excess liquid if there is pooling.

Add diced onion and cook for 3 minutes until soft, stirring occasionally. The skillet should look glossy with rendered bits from the turkey.

Stir in minced garlic and cook for 1 minute until fragrant, watching closely so it doesn’t brown. Keep the heat at medium-high for steady sizzling.

Add chili powder, cumin, and smoked paprika, stirring for 30–45 seconds to bloom the spices. The mixture should smell toasted and turn slightly darker.

Add black beans, thawed frozen corn, drained diced tomatoes, and red enchilada sauce, then stir until evenly combined. Scrape up any browned bits from the pan.

Simmer the mixture for 8–10 minutes over medium-high heat, stirring occasionally, until heated through and the sauce thickens slightly. You should see fewer watery bubbles and a more cohesive, spoonable texture.

Sprinkle Mexican cheese blend evenly over the top, then cover the skillet and cook for 2 minutes until melted. The cheese should look smooth and slightly bubbly.

Serve immediately with fresh cilantro, sliced avocado, and a squeeze of lime. Garnishes should be bright and fresh on top of the hot skillet.