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

Peel and cube the potatoes, boil in salted water for 10 to 15 minutes, drain, and mash until creamy.

In a skillet, heat olive oil, sauté diced onion for 5 minutes, add minced garlic and cook for 1 minute.

Combine mashed potatoes with sautéed onion and garlic, black beans, corn, cumin, smoked paprika, salt, and pepper, heat for 5 minutes.

Spread a layer of green chili sauce in a baking dish, fill and roll the tortillas tightly, seam-side down.

Pour remaining enchilada sauce over tortillas, cover with foil, and bake for 20 to 25 minutes.

Remove foil for the last 5 minutes to let the top get a touch of color. Cool slightly before serving.