Black Bean Flautas

2 (14 ½ oz) cans black beans (including liquid)
2 teaspoons chili powder
½ teaspoon ground cumin
1 clove garlic, minced
1 bay leaf
Twelve 6-inch flour tortillas or 7-8 (8-inch) tortillas
6 scallions (green and white parts), minced
2 tomatoes, chopped
1 cup grated cheddar cheese or soy cheese
Salsa, sour cream or yogurt for dipping (optional)

1. In a medium saucepan, combine the beans, bean liquid, chili powder, cumin, garlic, and bay leaf. Simmer over low heat for 10 minutes. Remove the bay leaf. Drain the bean mixture, reserving the liquid. Mash the beans, adding liquid as needed for desired consistency (can use a hand mixer).

2. Preheat oven to 400 F. Fill the tortillas with 1 or 2 heaping Tablespoons (more if using the larger tortillas) of the bean mixture and top with the scallions, tomato, and cheese. Roll up each filled tortilla into a tube shape and place them in a 9X13-inch pan, seam side down. Bake until lightly browned, about 15 minutes. Use any leftover bean mix for dipping. Or dip the flautas in salsa, sour cream or yogurt.

Serves about 3-4; Vegetarian Times Complete Cookbook, pg.278