Chorizo mixture: Mix the first 9 ingredients in a bowl, cover with plastic film wrap and refrigerate at least 1 hour, or overnight. CCP—Hold for a cold service at 41°F or lower.
In a skillet heat the oil until hot but not smoking. Add the onions, sauté until soft. Add the chorizo mixture, sauté until the turkey is browned and reaches 165°F.
Add kale and drained beans to the chorizo mixture, sauté until kale begins to wilt and mixture reaches 155°F. CCP- Heat to 155°F for at least 15 seconds or higher.
Remove mixture from heat, fold in shredded cheese and fresh cilantro. Divide mixture evenly over 10 tortillas, cover with remaining tortillas, bake at 400°F in a convection oven un"l crisp, 5 to 8 min. Remove from oven, cut tortillas into 5 wedges. CCP: Hold at 140°F or higher.
