Black Bean Enchiladas

Mexican food is my favorite kind of food and this recipe was a great one to add to the collection.  Now as much as I like Mexican food, no way I could eat the 24 enchiladas that this makes. So you could either find some way to eat 24 enchiladas, freeze a ton of them, or half the recipe like I did!  This recipe was compliments of the Wegman's magazine, so I did put in what you can substitute for specific Wegmans items if you don't shop there.  For this recipe you will need the following:
     1/4 cup of olive oil
     4 cloves of peeled garlic, chopped
     1/4 cup of flour
     3 tbsp of chili powder
     1/2 tsp ground cumin
     2 tbsp of vegetarian no chicken base (or vegetarian bouillon)
     1 quart of water
     1 can (15 oz) tomato sauce
     2 cans (15.5 oz each) black beans, rinsed and drained, divided
     1 container (16 oz) Food You Feel Good About Caribbean Black Bean Soup (you can use any
        Black Bean Soup you can find)
     24 ounces of Mexican shredded cheese (divided into 16 oz and 8 oz)
     2 packages of the tortillas of your choice (24 tortillas total)
     1 bunch of green onions, trimmed and sliced thinly

     To make the sauce: Add oil to a stockpot or a dutch oven on medium; add garlic.  Cook, stirring 1-2 minutes.  Add flour, chili powder, and cumin; stir to combine.  Add bouillon, water, and tomato sauce.  Bring to a boil on medium-high, stirring continuously.  Cook 1-2 minutes, until the sauce is slightly thickened.  Set aside. 
     To make the filling: Mash 1 can of black beans in mixing bowl.  Add second can of beans, soup, and 16 ounces of cheese.  Mix to combine.  Set aside.
      Prepare tortillas: Heat skillet on medium-high.  Place one tortilla in dry pan; cook a few seconds on each side, until warm and pliable.  Transfer to a clean plate.  Repeat with remaining tortillas, stacking them to retain heat. 
     Spread about 1/4 cup of the sauce on bottom of each 9x13 inch casserole dish - you will need two for a full batch of this recipe.  Spread 1/4 cup filling down each tortilla center.  Roll one long edge towards middle to enclose filling; keep rolling into cigar shape.  Set aside. 
     Arrange enchiladas in 2 rows of 6 in each casserole dish.  Pour the remaining sauce over enchiladas.  Sprinkle half of the remaining 8 ounces of cheese over each; top with green onions. 
     Bake uncovered 25-30 minutes, until sauce is bubbling.  Rest 5-10 minutes before serving.