Preheat the oven to 375°F (190°C).

Peel and cube about 1.5 to 2 pounds of potatoes, boil in salted water for 10–15 minutes until tender, drain, and mash.

Heat 1 tablespoon of olive oil in a skillet, add diced onion and sauté for about 5 minutes until softened.

Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Combine mashed potatoes, black beans, corn, ground cumin, smoked paprika, salt, and pepper in the skillet and warm for 5 minutes.

Spread enchilada sauce at the bottom of a baking dish.

Warm tortillas in a skillet, fill them with potato mixture, roll tightly and place seam-side down in the baking dish.

Cover enchiladas with remaining sauce, cover with foil, and bake for 20–25 minutes. Remove foil and bake for an additional 5 minutes.

Let cool for a few minutes before garnishing with cilantro and avocado, then serve.