In a large skillet over medium heat, cook the ground beef (or turkey) until it’s browned. Drain any excess fat, then stir in the taco seasoning and just enough water to make it saucy (about 2/3 cup). Add the black beans and corn, mixing until well combined. Remove the skillet from heat and add in the cheese, letting it melt.

With a pizza cutter (or sharp knife), slice the sides of the dough into strips, leaving the center intact for your filling. Spoon the beef mixture evenly down the middle of the dough. Begin to braid the strips over the filling, alternating sides to create a crosshatch pattern.

In a small bowl, whisk your egg and brush it over the braided dough for a golden finish. Pop it into the preheated oven for about 20-25 minutes, or until the braid is golden brown and crispy.

Let it cool for a couple of minutes before slicing it into portions. Serve with a side of salsa, sour cream, or guacamole.