• 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 1/4-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 1/2 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, 1/4 tsp sugar (1/2 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°.