Turkey Taco Endive shell - Low Carb

Turkey Taco Endive Shell
1 tbsp olive oil
1/2 medium onion, minced
1/2 tsp salt
1 1/4 lb ground turkey
1 package taco seasoning (I use Trader Joe’s brand, just spices, no preservatives or MSG)
2 cups cooked black beans (optional, I included them just for my husband and kids)
2 heads California Endive
1 cup grated cheddar cheese
2 medium tomatoes, chopped
1 avocado, chopped
 In a large, 12 -inch skillet, heat oil over medium heat until hot but not smoking. Add onion and salt and cook until soft and translucent, about 4 to 5 minutes.
Stir in the ground turkey and taco seasoning and cook until turkey is no longer pink, about 5 minutes. Break up any clumps with the back of a wooden spoon.  Stir in black beans, if using.  Cover and keep warm.
Trim the base of the endive and remove outer leaves (there is no need to wash the endive, as it is grown and harvested in sanitary conditions). Pull inner leaves apart and arrange on serving platter.
Fill each endive leaf with turkey taco mixture.  Sprinkle with grated cheese, tomatoes and avocado and serve.