Heat olive in a pan over medium heat. Add red onion, garlic, cumin and salt to the pan. Saute until onions begin to soften - approx. 5 minutes. Add onion mixture, avocado, cilantro and water to a blender. Blend on high until combined. Pour into a bowl and set aside.
Add potatoes to a pot and cover with water. Bring to a boil and simmer until potatoes are fork tender - approx. 10 minutes. Drain potatoes and set aside.
While potatoes are boiling heat olive oil in a pan over medium heat. Add red onion, bell pepper, black beans, cumin, salt and 1/4 cup enchilada sauce to the pan. Saute until onions and bell pepper are softened - approx. 5-7 minutes.
Place the pot you used to cook the potatoes back on the stove. Add drained potatoes, 1/2 the avocado cilantro sauce and 1/4 cup of enchilada sauce to the pot. Using a potato masher or wooden spoon, break apart potatoes* until they are combined with the sauce. Add bell pepper, bean mixture to the potatoes and stir to combine.
Preheat oven to 350 degrees. Wrap tortillas in a damp paper towel and steam in the microwave for 30 seconds. Cover the bottom of a baking dish with 1/2 cup of enchilada sauce. Fill each tortilla with approx. 1/4 cup of filling and roll up to contain the filling. Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce and place in the oven for 20 minutes. Remove from the oven and allow enchiladas to cool for 5 minutes. Top with remaining avocado cilantro sauce and any optional toppings you are using. Serve and enjoy!
*You want the potatoes to be creamy, but you can leave some chunks for texture.