Enchilada pie and congratulations...

This post is for enchilada pie and a congratulations to my daughter! This recipe was originally a Veganomicon recipe. It was the potato and kale enchiladas. Dahlia didn't like the idea of potato and kale. I didn't like rolling enchiladas. So, they turned into black bean and corn enchilada pie. Dahlia is quite talented when it comes to food. I am hoping to get some of her bread recipes up here because, they are amazing! I made this enchilada pie the other day.
Dahlia is a really great cook. We have been cooking together since she was very young. She makes some really great and unusual breads. Like a brown sugar and beer bread, feather bread, I love it when Dahlia is around because, I get to eat all kinds of fresh bread!
Dahlia has really helped me out a lot when it comes to this blog and my shop on etsy because, she is really great at computers. She is very smart and creative, she also has a lot of common sense. She is great at 3 dimensional art from sculptures to building sets, knits, crochets, can make all kinds of things out of rope and string.I really feel like I lucked out in many ways. She can even use power tools and prevented me from cutting my own leg off with the hedge clippers. Dahlia did not skip school, she got pretty good grades. Didn't really get in too much trouble as far as I know. As you know if you have been reading this blog she is now in college hopefully having a great time. So, I just wanted to say to her. Congratulations and thank you! for all your help! Plus, share this recipe...

Sauce...
2 TBSP grape seed olive oil
1 onion, cut into small dice
3 large green chiles, chopped coarsely
2-3 tsp chile powder , preferably ancho
1 1/2 tsp chile powder, preferably ancho
1 tea spoon marjoram or Mexican oregano
1 (28-oz) can diced tomatoes with juice (roasted are preferred)
1 teaspoon sugar
1 1/2-2 teaspoons salt

Filling...
1 lb black beans
1/2 pound sweet corn
3 TBSP grape seed or olive oil
4 cloves garlic, minced
1/2 tea spoon ground cumin
1/4 cup vegetable broth or water
3 TBSP lime juice
1 1/2 tea spoon salt or to taste
12-14 corn tortillas

More toppings you can use...
vegan motzorella
toffuti cream cheese
tofu crumbled
vegan sausage

1. Preheat the oven to 375 degrees. Get a shallow cassarole dish.
Enchilada sauce...
1. Saute onions in oil until softened. Add the rest  of the sauce ingredients and bring to a simmer.
2. Remove from heat.
3. Allow to cool and adjust seasonings.
Filling... 
1. Saute garlic in oil.
2. Add beans and mash them a little.
3. Add lime juice and veggie broth.
4. Add corn and seasonings.

Assemble...

1. Layer a little sauce on the bottom of a 9 by 11 and a 1/2 inch pan.
2. Layer some tortillas.
3. Add some filling then tofu cheese or whatever...
4. Then add more sauce and tortillas. Keep repeating this...

* I try to make sure my top layer is tortillas sauce and then cheese or tofu if you use it.