Spray a large skillet with nonstick spray and heat over medium-high. Add the ground turkey and cook for 4 to 5 minutes, breaking it up as it cooks until no longer pink.
Add the tomato sauce and cider vinegar to the turkey and stir. Allow to simmer over medium-high heat.
In a small bowl, mix together the cornstarch, smoked paprika, ground cumin, celery salt, garlic powder, and chili powder. Stir this into the turkey mixture and simmer for 7 to 10 minutes.
In another nonstick skillet, spray and heat over medium. Add the sweet onion and cook until browned, stirring often for about 4 to 5 minutes.
Add some water to the onions and cook until softened and water evaporates, about 2 to 3 minutes.
Stir the cooked onions and rinsed black beans into the turkey mixture.
Divide the turkey mixture among the Hawaiian rolls. If using cheese, add it now and broil briefly until melted.
Add the tops of the rolls and serve immediately.
