8 cups water

2 cloves garlic, minced

1 bay leaf

1/8 teaspoon salt

Tomato-Chile Sauce (Recipe Below)

½ cup water

2 teaspoons chili powder

¼ teaspoon pepper

12 (6-inch) corn tortillas or flour

Vegetable cooking spray

1 cup (4-ounces) shredded reduced-fat Cheddar cheese

¾ cup fat-free sour cream

¼ cup chopped green onions

Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans. Let soak 8 hours. Drain well.

Return beans to pan; add 8 cups water and next three ingredients. Bring to a boil; cover, reduce heat, and simmer 1 ½ hours or until tender. Drain beans; remove and discard bay leaf. Place beans in a large bowl; mash beans. Stir in ½ cup Tomato-Chile Sauce, ½ cup water, chili powder, and pepper. Set aside. Place 2 or 3 tortillas in a vegetable steamer over boiling water; cover and steam 2 minutes or until softened and pliable. Repeat procedure with remaining tortillas. Spread 1/3 cup bean mixture over surface of each tortilla. Loosely roll up tortillas, and place seam side down in a 13 x 9 x 2 inch baking dish coated with cooking spray. Spoon remaining Tomato-Chile Sauce over tortillas.