• 3 Tbsp. olive oil
• 1 small red onion , chopped
• 1 pound ground turkey
• 1 can (14.5 ounces) crushed tomatoes
• 2 tsp. chili powder
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 can (15.5 ounces) pinto beans , rinsed
• 8 corn tortillas
• Salsa and lettuce and avocado and cheddar cheese and sour cream for serving

Heat the oven to 400??. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring until softened, 3 to 4 minutes. Add the turkey and cook, crumbling with the back of a spoon until no longer pink, 5 to 6 minutes.

Meanwhile, pour 2 tablespoons of oil on to a sheet pan and coat the tortillas. Bake, flipping the tortillas halfway through, until crisp, 8 to 10 minutes.

Stir the tomatoes, chili powder, salt and pepper into the skillet and simmer, about 3 minutes. Make a well in the middle of the turkey mixture. Add the beans and mash with the back of a spoon. Continue to cook, stirring, until heated through.

Top the warm tortillas with the turkey mixture and add salsa, lettuce, avocado, cheddar cheese and sour cream to taste.