Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for 10 to 15 minutes until tender. Drain and mash until smooth.

Heat olive oil in a skillet over medium heat. Sauté diced onion for about 5 minutes until translucent, then add minced garlic and cook for an additional minute.

Mix in the rinsed black beans, corn, mashed potatoes, cumin, smoked paprika, salt, and pepper. Cook for about 5 minutes until heated through.

Spread a thin layer of enchilada sauce in a baking dish. Roll each tortilla with filling and place seam-side down in the dish.

Pour the remaining enchilada sauce over the tortillas and cover tightly with aluminum foil.

Bake for 20 to 25 minutes. Remove foil during the last 5 minutes for a slightly crispy top.

Let cool slightly, then serve garnished with cilantro and avocado.