Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.

Wash, peel, and chop the potatoes into small cubes and boil in salted water for 10-15 minutes until fork-tender. Drain and mash.

In a skillet, warm olive oil. Sauté diced onion for 5 minutes, then add minced garlic and cook until fragrant.

Add black beans and corn to the skillet, incorporate mashed potatoes, cumin, smoked paprika, salt, and pepper. Heat for 5 minutes.

Spread a layer of enchilada sauce on the bottom of the baking dish.

Fill tortillas with the potato mixture, roll tightly, and place seam-side down in the dish.

Pour remaining sauce over the enchiladas, cover with foil, and bake for 20-25 minutes.

Allow to cool slightly, garnish with cilantro and avocado, and serve.