Heat oven to 425º. Using 1 tablespoon total of the oil, brush both sides of the tortillas. Alternately, you can mist them with spray oil. Place in a single layer on two baking sheets and cook for 5-7 minutes, or until lightly crisped. Remove from oven and set aside.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spices and continue cooking until fragrant, another minute longer. Transfer half the onion mixture to the bowl of a food processor or small mixing bowl.

Add the turkey/beef to the remaining onion and cook through, breaking up with a wooden spoon, about 5 minutes. Add the corn kernels and salsa to the turkey/beef and cook for 2-3 minutes, until most of the liquid has been absorbed.

Meanwhile, add the pinto beans and broth to the food processor and pulse until smooth, scraping down the sides of the bowl as needed. Alternately, you can mash the bean mixture with a fork or potato masher.

Spread about 2 tablespoons of the bean mixture over each tortilla, then top with about ¼ cup or so of the meat mixture. You may have a little leftover. Sprinkle a heaping tablespoon of cheese over each pizza, then bake for 3-4 minutes, or until the cheese is melted.

Remove from oven and spoon sauce over the top. Top with diced tomatoes, cut into quarters, and serve immediately.