Step 1: Cook the Turkey : Heat a large skillet over medium heat. Add ground turkey and cook, breaking it apart with a spatula, until no longer pink. Add diced onion and minced garlic and cook until softened, about 3-4 minutes. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Mix well.

Step 2: Add Vegetables : Add black beans and corn to the turkey mixture. Stir to combine and cook for 2-3 minutes until heated through.

Step 3: Prepare the Rice : Cook rice according to package instructions if not already cooked. You can use brown or white rice depending on preference.

Step 4: Heat the Enchilada Sauce : In a small saucepan, warm enchilada sauce with garlic powder and onion powder over low heat until heated through.

Step 5: Assemble the Bowls : Divide cooked rice among four bowls. Top each with the turkey mixture. Pour warm enchilada sauce over the turkey and sprinkle shredded cheese evenly on top.

Step 6: Melt the Cheese : Place bowls in a preheated oven at 375°F (190°C) for 5-7 minutes or until cheese is melted. Alternatively, microwave for 1-2 minutes until cheese melts.

Step 7: Garnish and Serve : Top bowls with chopped cilantro, sliced avocado, or a dollop of sour cream if desired. Serve immediately.