Heat oven to 350°F. Grease a 9 x 13-inch baking pan with avocado or olive oil. Set aside.
Heat avocado oil in a pot over medium heat until it just starts to shimmer. Add onion and cook, stirring occasionally for 5 minutes. Add ground meat and cook, stirring occasionally until no longer pink.
Mix in garlic and taco seasoning. Cook 2 – 3 more minutes.
Mix 1/4 cup of enchilada sauce. Season with salt and pepper to taste.
Add poblano and bell peppers, tomato and black bean. Mix again and cook just until poblano and bell peppers soften. Stir in 1/2 cup chopped cilantro.
Set up an assembly line with tortillas, enchilada sauce, ground beef mixture, and cheese. Spread two tablespoons enchilada sauce over the surface of the tortilla, then about 2 large spoonfuls of ground beef mixture. Roll up the tortilla and place,
Spread remaining enchilada sauce on top of the tortillas.
Sprinkle 1 1/2 – 2 cups shredded cheese on top, (depends how cheesy you prefer.
Bake uncovered for 20 minutes.
Remove from oven, sprinkle another 1/4 cup chopped cilantro on top and serve.