Vegetarians won't be the only ones devouring this casserole at the next pot luck supper. Filled with a creamy mixture of refried beans, corn and onion, these corn tortilla soak up the piquant ancho-tomato sauce. Look for the queso fresco (Mexican fresh cheese) and crema in the refrigerated section of the supermarket.
Cooks' note: If you have an electric stove, soften tortillas in a heated dry skillet, preferably cast-iron in same manner.
Preheat oven to 400°F with rack in middle.
Make sauce: Soak anchos in 2 cups boiling hot water, covered, until softened, about 20 minutes. Transfer with 1 cup soaking liquid to a blender with onion, garlic, jalapeño and 1/2 tsp salt in oil and blended until smooth. Heat oil with cumin seed in a 4 to 5-quart heavy pot over medium heat until fragrant, then carefully add ancho mixture and tomatoes (they will spatter) and cook stirring occasionally, 20 minutes.
Prepare enchiladas: Cook onion and corn with oregano in oil with 1/2 tsp each salt and pepper in a 12-inch heavy skillet over medium heat, stirring often, until onions are softened, 5 to 7 minutes. Remove from heat and stir in beans and 1 cup queso fresco.
Toast tortillas, 1 at a time over a medium-high flame (see note), turning with tongs, until slightly puffed and spotted, 10 to 15 seconds per side, transferring as browned to a plate and covered with foil.
Using about 1/4 cup bean mixture, fill each tortilla, folding in sides and rolling up to enclose filling. Spread 1 1/2 cups sauce on bottom of a 13 x 9-inch baking dish and put tortillas, seam-side down in a single layer. Top with remaining sauce and covered dish with foil. Bake until casserole is bubbling, 20 to 25 minutes. Sprinkle with remaining cheese.
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