Pre-heat oven to 350°F.
Lightly oil spray a 9-inch pie plate; set aside.
In a large non-stick skillet, over medium heat, heat the olive oil.
Add the onion and cumin; cook, stirring often, until the onion is softened; about 5 minutes.
Mix in the turkey and heat through; season with salt and pepper, to taste; remove from heat.
Using scissors, cut corn tortillas in quarters; set aside on a plate.
Using a bowl, combine shredded cheese and Velveeta cubes.
Pour enchilada sauce into a low-sided bowl.
Briefly dip each tortilla piece into the sauce, being sure to cover it completely.
Cover the bottom of the pie plate with several coated tortilla pieces; it is fine if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture.
Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese.
Top with a final layer of coated tortillas; pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
Place in oven and bake for 25 to 30 minutes.
At the end of the baking time, finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top.
Allow to cool for about 10 minutes before serving, using a serrated knife to cut.
Serve with any of the optional toppings or leftover cranberry sauce salsa.
