Start by preparing the avocado sauce. In a blender or food processor, combine the avocado, sour cream, lemon or lime juice, cilantro, salt, and water. Blend until the mixture is smooth and creamy. Set aside.

In a skillet over medium heat, pour in the avocado oil. Once heated, add the ground turkey and diced onions. Cook them together until the turkey is browned and the onions become translucent, about 5-7 minutes.

Add the taco seasoning, black beans, green chiles, and cilantro to the skillet. Stir well to combine, letting the mixture simmer for about 5 minutes to allow the flavors to meld together.

Preheat your oven to 425°F.

Take a baking sheet and layer it with the six flour tortillas. Spoon a generous amount of the turkey mixture into each tortilla and sprinkle shredded Monterey Jack cheese on top.

Fold the tortillas over their fillings and place them seam-side down on the baking sheet. Be sure to arrange them so they have a little space between each taco for even baking.

Transfer the baking sheet to your preheated oven and bake for 10-12 minutes, or until the tacos are crispy and golden brown.

Once baked, remove the tacos from the oven and let them cool slightly before serving. Drizzle them with the prepared avocado sauce and enjoy!