Prepare the taco seasoning: add the cinnamon, allspice, garlic powder, smoked paprika, cumin, salt, 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 half 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 from the lime 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!
