In a large skillet, heat a splash of oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.

Stir in the garlic, red bell pepper, and corn. Cook for another 3 minutes until the peppers are tender.

Combine the black beans, chili powder, and cumin. Stir well to ensure all the flavors meld together.

Gently warm the corn tortillas in a dry skillet or microwave to make them pliable.

Take a warmed tortilla and spoon about 1/4 cup of the filling onto the center. Roll it tightly and place it seam-side down in a baking dish.

Once all tortillas are filled and arranged, pour the enchilada sauce evenly over the top.

Preheat your oven to 375°F (190°C) and bake the enchiladas for 20 minutes.

Remove from the oven and let cool for a few minutes. Top with avocado slices and cilantro before serving.