Black Bean Enchiladas

I have probably made this one recipe about 10 times. I love it so much, and you just have to try it.

Black Bean Enchiladas

1/4 cup of olive oil
4 cloves of garlic, chopped
1/4 cup of all purpose flour
3 T chili powder
1/2 t of ground cumin
2 T chicken or vegetable bouillon (or any bouillon)
1 quart of water
1 can tomato sauce (15oz)
2 cans of black beans (15.5oz each), drained, rinsed, and divided
1 container, or can of black bean soup(16oz)  (sorry this is kind of cheating but it was a school night, okay?)
16 oz + 8oz of mexican cheese, divided
20oz of white or yellow corn tortillas (small)
5-6 scallions, sliced
Sour cream, for serving

Preheat oven to 350. Add oil to a pot on medium, and add garlic. Cook, stirring for 1-2 minutes. Add flour, chili powder, and cumin. Stir to combine. Cook, stirring for 1-2 minutes. Add bouillon, water, and tomato sauce. Bring to a boil on medium high heat, stirring constantly for 1-2minutes. Turn to a simmer, and keep simmering until needed. Cook until sauce is slightly thickened, seasoning if it needs it.

Mash 1 can of black beans in a mixing bowl. Add a second can, soup, and 16oz of cheese. Stir to combine. Do not mash. Set aside.

Microwave tortillas until pliable enough to fold. Stack to retain heat.

Spread the bottom of 1 large casserole dish, with 1/4 cup of the tomato sauce. Spread 1/4 cup of beams along the middle of the tortilla. Gently roll and place it seam side down into each casserole dish. Arrange the enchiladas until they all fit in there, nice and tight.
Pour the remaining sauce over the enchiladas, and the remaining beans, if you have any. Sprinkle the remaining 8oz of cheese evenly over the casserole dish. Bake, uncovered for 25-30 minutes, until the sauce is bubbling, and the cheese is melted.

Take casserole dish out of the oven, and let it rest on the counter for 5-10 minutes before serving.
Top with scallions, and sour cream.

Enjoy!!