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

In a skillet, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Add black beans, corn, mashed potatoes, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir and heat through for about 5 minutes.

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

Pour remaining enchilada sauce over the top and cover with foil. Bake for 20-25 minutes until bubbling. Remove foil for the last 5 minutes to crisp the tops.

Allow to cool slightly before serving. Garnish with fresh cilantro and avocado slices.