Spray a 8x8 baking dish with cooking spray and set aside.
Heat olive oil in a large nonstick skillet over medium heat. Stir in garlic and continue to cook for 30 seconds. Add the ground turkey; season with cumin, chili powder, oregano, salt and pepper. Continue to cook for 5-7 minutes, or until browned, stirring frequently. Stir in tomato paste until well incorporated.
Stir in beans and chopped avocado, cook for 1 more minute, stirring frequently.
Remove from heat.
Spread ½ cup enchilada sauce on the bottom of previously prepared baking sheet.
Place 1 tortilla on your working surface. Sprinkle with a handful of cheese. Spoon one-third of the turkey mixture down the center of the tortilla. Roll up the tortilla and place in your baking dish. Repeat with remaining tortillas and ground turkey mixture.
Pour remaining sauce over enchiladas and top with cheeses.
Bake for 18 to 20 minutes, or until hot and bubbly. Remove from oven and let stand few minutes. Serve sprinkled with cilantro with salsa on the side. Enjoy!