In a large skillet, cook onions until tender.
Add cooked turkey to the skillet.
Add grated zucchini toward the end for added flavor and moisture.
Season with garlic salt and pepper.
Add the rinsed and drained black beans and enchilada sauce.
Cover and reduce heat to low. Let simmer for 10 minutes.
Add sliced tortilla strips, stir well, top with cheese and cover.
Let the mixture simmer 5–10 more minutes until cheese is melted.
Top with green onion or sliced avocado.