Place first nine ingredients in a zip-top bag or bowl. Add marinade and allow to rest for at least three hours or overnight. Wipe the grate of a grill with a towel dipped in vegetable oil or any high-heat oil to keep the veggies from sticking. Preheat grill to high heat (preferably using a blend of charcoal & mesquite wood). Once the grill is at proper temp, place the veggies on and allow to char on all sides and allow the peppers to blister. Take off of grill and place in a bowl. Wrap the bowl with plastic wrap and allow to steep for 30 minutes. While the veggies are steeping, heat the corn tortillas on the grill, about 15 seconds per side, and stack tortillas in foil to keep warm. Once veggies are cooled, peel the peppers from their outer skin, slice the corn off the ear, and roughly chop the veggies into ¼ inch pieces. Add black beans, ¼ cup cilantro, and tomato salsa to the veggie mix. Pour ¼ cup of enchilada sauce on bottom of a 12 x 18 baking dish, just to coat. Pour remaining enchilada sauce in a shallow dish that will allow dipping the tortillas in to coat. One at a time, dip the tortillas in the enchilada sauce. Spread about 3 tablespoons of veggie mixture in a straight line into tortilla and roll. Place in prepared dish and repeat. Bake enchiladas at 350 degrees Fahrenheit for 25-30 minutes. Sprinkle with queso fresco, roughly chopped cilantro and sliced avocado.