Stacked Enchiladas with Corn and Black Beans

Ingredients

• 2 garlic cloves, sliced -
• 1/2 yellow onion, coarsely chopped -
• 1 (28-ounce) can whole, peeled tomatoes -
• 2 tablespoons all-purpose flour -
• 2 teaspoons ancho chile powder , or to taste -
• 1/2 teaspoon dried oregano -
• 1/2 teaspoon salt -
• 1/2 cup water -
• 1 tablespoon olive oil -
• 12 corn tortillas (6 to 7-inch size) -
• 2 tablespoons olive oil -
• 2 tablespoons finely chopped red or yellow onion -
• 1 cup frozen corn -
• 1/4 teaspoon salt -
• Pinch black pepper -
• 1 can black beans, rinsed and drained -
• 4 ounces queso fresco, crumbled (or feta or Monterey jack) -
• 1 ripe avocado, cut into slices -
• 4 to 6 radishes, thinly sliced -
• Leaves from 1/4 bunch cilantro -