Preheat your oven to 375°F (190°C).

Peel and cube the potatoes, then boil them in salted water for 10-15 minutes until tender. Drain and mash until creamy.

Heat olive oil in a skillet, sauté diced onions for about 5 minutes until translucent, then add minced garlic and cook for an additional minute.

Stir in black beans, corn, and the mashed potatoes, add seasonings, mix well and heat through for 5 minutes.

Spread a layer of green chili enchilada sauce in the bottom of a baking dish.

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

Pour remaining green chili sauce over the enchiladas and cover loosely with foil.

Bake for 20-25 minutes, then remove foil for the last 5 minutes to crisp the top.

Allow to cool slightly, garnish with cilantro and avocado before serving.