Stacked Enchiladas with Corn and Black Beans Recipe

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