Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Sauté until the onion is translucent and the pepper is soft, about 5–7 minutes.

Add the garlic and cook for 30 seconds until fragrant. Add the ground turkey and break it apart with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes.

Season with chili powder, cumin, smoked paprika, salt, and pepper. Toast the spices in the pan for a minute to deepen the flavors.

Stir in the black beans, diced tomatoes, and corn. Let everything simmer for 3–4 minutes until the mixture is well combined and slightly thickened. Taste and adjust seasoning.

In the greased baking dish, layer half of the torn tortillas to create a rustic base. Spoon half of the turkey and bean mixture over the tortillas, then sprinkle one cup of cheese evenly.

Repeat with remaining tortillas, the rest of the filling, and the last cup of cheese. Press lightly to compact the layers.

Bake uncovered for 20–25 minutes until the casserole is bubbly and the cheese is golden at the edges.

Let it rest for 5–10 minutes before cutting so it holds together—this is when the flavors settle.

Serve warm with dollops of Greek yogurt or sour cream, fresh cilantro, avocado slices, and lime wedges.