Wash and dry all produce. Preheat oven to 475 degrees. Take cream cheese out of refrigerator to soften. Halve, peel, and finely chop onion. Roughly chop spinach. Drain and rinse beans.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook until softened, 3-4 minutes. Add turkey and fajita spice, breaking up meat into pieces. Season with salt and pepper. Cook until no longer pink, 3-4 minutes

Stir tomatoes and spinach into pan. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 2-4 minutes. Season with salt and pepper. Meanwhile, add cream cheese and beans to a medium bowl. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.

Spread bean mixture in an even layer onto one side of each tortilla. Divide turkey mixture between each, then roll up tortillas like wraps. TIP: If you can’t fit all of the turkey inside, that’s OK.

Place burritos in a baking dish seam-side down. (TIP: If you have extra turkey, or if some of it spills out, sprinkle it around the burritos in the dish.) Sprinkle cheddar over top. Bake in oven until cheese is melted and burritos are warmed through, 4-5 minutes.

While burritos bake, roughly chop cilantro and cut lime into wedges. Once burritos are finished, sprinkle cilantro over top of dish. Divide burritos between plates and serve with lime wedges on the side for squeezing over.