Preheat your oven to 375°F (190°C). Begin by peeling and cubing the potatoes, then place them in a pot of boiling water. Cook the potatoes until fork-tender, about 10-15 minutes, then drain and mash them until smooth.

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

Stir in the black beans, corn, mashed potatoes, ground cumin, and smoked paprika. Season with salt and pepper to taste and heat the mixture for 5 minutes.

Spread a thin layer of green chili enchilada sauce in a baking dish. Take a corn tortilla, spoon filling onto it, roll tightly, and place seam-side down in the dish. Repeat with all tortillas.

Pour the remaining enchilada sauce over the rolls, cover with aluminum foil, and bake for 20-25 minutes. Remove foil for the last 5 minutes to crisp edges.

Let cool for a few minutes, then garnish with cilantro and avocado. Serve warm.