In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of lean ground turkey to the hot skillet and season with salt, black pepper, sweet paprika, and ground cumin. Cook for about 5 minutes, breaking it apart with a wooden spoon, until it’s fully browned and no longer pink in the center.

Shift the cooked turkey to one side of the skillet and add 1 diced onion and 2 tablespoons of tomato paste to the other side. Stir the onion for about 1 minute until it becomes translucent. Then, add 2 minced garlic cloves for the last 30 seconds, stirring until fragrant and well incorporated.

Lower the heat to medium. Add 1 can of black beans (drained), 1 cup of canned or frozen corn, 1 can of diced tomatoes (with juice), and ½ cup of vegetable or chicken broth to the skillet. If you like it spicy, include a dash of hot sauce. Stir everything together until thoroughly combined.

Cover the skillet with a lid and let the mixture simmer on low heat for about 5 minutes. This allows the flavors to mingle and develop.

Once simmering is complete, stir in a handful of freshly chopped cilantro. Serve immediately with lime wedges, additional cilantro, and diced avocado on top.