Blend together the black beans in their liquid, onion, garlic, cumin, paprika, oregano, salt and lemon juice until a smooth sauce forms, about 60 seconds.
In a separate small bowl, mix together the Greek yogurt, 1 tbsp lemon juice, and a pinch of salt and pepper. Set aside for later.
Heat the olive oil a large cast iron skillet over a med-high grill or stove top. Add the ground turkey meat to the skillet and cook until completely cooked through and no longer pink, 8-10 minutes. Remove the meat from the skillet, set aside, and place the skillet back on the heat source.
Pour the bean mixture into the empty skillet. Heat it over medium heat, stirring frequently. While the bean mixture is simmering, you have the option to grill the pita pockets by placing them on the grill for 2 minutes per side. If you don't have a grill, you can place them under your broiler for 30 seconds each side.
Using tongs, dip each pita pocket into the bean puree, turning to coat and leaving for about 10 seconds per side. Transfer to the plate you will serve them on.
Fill the inside of each dipped pita pocket with the cooked ground turkey. Add more bean sauce to the top and drizzle with the lemon Greek yogurt sauce. Top with chopped red onion, avocado, feta and parsley or cilantro. Enjoy!