Prepare the taco seasoning: add the cinnamon, allspice, garlic powder, smoked paprika, cumin, and pepper to a small bowl. Stir to combine and set aside.
In a cast-iron pan, add the olive oil, zucchini, onion, taco seasoning, garlic, and cherry tomatoes. Sauté until the onion turns translucent and the tomatoes break down. Add a couple of tablespoons of water if needed to prevent from sticking to the pan.
Add the ground turkey and cook on medium-low heat until no more moisture remains in the pan and the poultry is fully cooked.
On a pizza pan, spread out the halved mini bell peppers and endive leaves evenly in one layer. Top with 1/2 cup of the vegan cheese.
Add the meat and vegetable mixture over the peppers and endive and top with the remaining cheese. Put under the broiler for 1-2 minutes, until the cheese just melts.
Mix the avocado with a squeeze of lime juice and toss it together. Spread on top of the nachos, along with a few spoonfuls of your favorite salsa and a sprinkle of cilantro leaves. Give another squeeze of lime juice evenly across the nachos and enjoy!
