Chicken Flautas

6 (10 inch) flour tortillas
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. cooking oil
2 c. shredded cooked chicken
1 c. canned black beans, rinsed and drained
1/2 c. salsa
1/2 c. shredded Mexican cheese
2 Tbsp snipped fresh cilantro

Warm tortillas in microwave for 30 seconds or until heated through.
In a large saucepan, cook onion and garlic in the 1 tsp hot oil until tender. Stir in chicken, black beans, salsa, the cheese, and cilatnro.
For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1 1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks. Place flautas on a large baking sheet and brush with 1 Tbsp cooking oil. Bake at 350 for 30-40 minutes or until golden brown and heated through. Serve as directed.
Serve with guacamole, salsa, and sour cream.