Vegetable Enchilada Casserole

taken from weelicious - slightly adapted  
all of my kids ate this and no one complained!  Miracle with my picky 5 year old.  

1 T oil
1 small onion chopped
1 clove garlic minced
1/2 tsp salt
1 T ground cumin (sounds like a lot but it was great)
1 T chili powder
1 tsp honey
1 14 oz can diced tomatoes (I used fire-roasted)
1 c. water

1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/2 c. sour cream
1 large egg
1 c. frozen corn
1 can black beans rinsed
1 med red bell pepper chopped
2 c. grated cheese (could probably reduce this)
6-10 corn tortillas (I cut mine and covered each layer)

Preheat oven to 350.  Saute the onion for 4 min, add the garlic, salt, cumin and chili powder and saute an additional minute.  Add tomatoes, water and honey and bring to a boil.  Cover and simmer for 10 min.  Place in blender and puree and set aside.  In bowl, whisk together onion powder, garlic powder, cumin and salt in the sour cream and egg.  Stir in the corn, black beans, bell pepper and 2 c. cheese.  Pour 3/4 c. of sauce in bottom of a 7x11 dish (I filled this completely to the top with all the layers...might be able to do it in a 9x13).  Arrange 2-3 corn tortillas on bottom.  Spread half of the mixture on top of the tortillas.  Cover with 1/2 - 3/4 c. sauce and more tortillas.  Spread the remaining mixture on top of the tortillas, top with remaining tortillas and sauce.  Bake 40 min.