Sauce: combine all ingredients and mix well. Refrigerate until
ready to use.
Wash beans and soak overnight at room temperature. Discard
soaking water and place beans in a large pot. Add 8 cups water,
garlic, bay leaf and bring to boil. Cover, reduce heat and
simmer for 1 1/2-2 hours or until beans are tender. Drain beans
and discard bay leaf. Place beans in a large shallow bowl and
mash with a potato masher or fork. Stir in 1/2-cup sauce
mixture, 1/2-cup water and chili powder and mix well.
Place 1 cup sauce in a small nonstick skillet and heat over
medium heat. Place 1 tortilla in the sauce and heat until it
becomes pliable. Spread 1/4 cup bean mixture down the center of
the tortilla. Top with 1 tablespoon shredded cheese, loosely
roll and place seam side down in a baking dish sprayed with
nonstick cooking spray. Repeat with remaining tortillas.
Pour remaining tomato sauce over tortillas and cover and bake
at
350 degrees for 20 minutes or until heated through. Top with
remaining
cheese and bake uncovered for 5 minutes. Top with green onions
and serve with sour cream.