Preheat your oven to 375°F (190°C). Wash, peel, and cube about 1.5 to 2 pounds of potatoes. Boil in salted water for 10-15 minutes until fork-tender. Drain and mash until smooth.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté 1 small diced onion for about 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for an additional minute.

Mix the mashed potatoes with 1 can of rinsed black beans, 1 cup of corn, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Season with salt and pepper. Heat for 5 minutes on low.

Spread a layer of green chili enchilada sauce in a greased baking dish. Fill corn tortillas with the potato mixture, roll tightly, and place seam-side down in the dish.

Pour remaining enchilada sauce over the tortillas. Cover with aluminum foil and bake for 20-25 minutes. Remove foil for the last 5 minutes to crisp the top.

Let the enchiladas cool for about 5 minutes. Serve warm, garnished with fresh cilantro and diced avocado.