1. Preheat oven to 350°F.
2. In a medium bowl, combine avocados, black beans, 3/4 cup cheese, peppers, cumin & chipotle powder. Toss to combine.
3. In a large casserole dish, pour half of the enchilada sauce. Spoon avocado mixture into the center of tortilla. Roll it up & place seam side down in the baking dish. Repeat for all tortillas. Top with remaining enchilada sauce & cheese. Reserve leftover avocado mixture for garnish.
4. Bake 20 minutes or until cheese is melted & sauce is bubbling.
5. To serve, top with yogurt, cilantro, leftover avocado mixture.