• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and coat with nonstick cooking spray. Wash and dry produce. • Halve, peel, and very thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Drain and rinse beans. Dice tomato into ¼-inch pieces.

• Heat a drizzle of oil in a large pan over medium-high heat. Add minced onion; cook, stirring constantly, until translucent, 1-2 minutes. • Stir in turkey* and drained beans; cook, breaking up meat into pieces, until meat is browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and ½ cup water (1 cup for 4 servings); simmer until mixture has thickened and turkey is cooked through, 1-2 minutes more. • Taste and season with salt and pepper if desired.

• While turkey cooks, in a small microwave-safe bowl, combine sliced onion, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave for 1 minute. • Set aside to pickle, stirring occasionally, until ready to use in Step 5.

• When turkey filling is done, coat tortillas with a drizzle of oil (brush or rub to completely coat on both sides). • Place tortillas on a clean work surface. Add about 2 TBSP turkey filling to bottom half of each tortilla. (Save the rest of the filling for serving.) • Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet. TIP: Arranging your flautas snug on the sheet can help keep them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.

• Meanwhile, drain pickled onion. Stir in tomato; taste and season with salt and pepper if desired.

• Divide flautas between plates. Top with remaining turkey filling and garnish with pickled onion and tomato. Drizzle with crema and serve. ***Ground Turkey is fully cooked when internal temperature reaches 165°.***