Preheat the oven to 400°F. Spray a 9x12 glass baking dish with vegetable oil cooking spray.
For the filling: Heat the oil over medium-high heat in a skillet. Cook the onions, no-salt substitute and ground black pepper, stirring frequently, until soft, about 6 minutes.
Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes.
Add the spinach and cook until wilted, about 2 minutes.
Add in the diced tomatoes, green chilies, beans, corn and cilantro to the skillet and mix well. Remove the skillet from the heat and stir in the sour cream.
Place a nonstick skillet over medium-high heat. Cook the tortillas in batches until warm, about 30 seconds.
Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Swiss cheese.
Cover the baking dish with foil and bake until the Swiss is melted and the tortillas are crisp and golden, about 20 minutes.
Remove the foil and bake for an additional 5 minutes until golden brown. Cool for 5 minutes and serve with extra sour cream, salsa, guacamole, lime wedge or extra green chilie!