Preheat oven to 425F degrees.
Saute garlic, onion, jalapeno, and cumin in oil over medium heat for 3 minutes. Add beans and stir. Add tomato and cilantro and stir. Cook for 3 minutes. Season with salt and pepper.
Place tortillas on baking sheet. Scoop a spoonful of beans mixture onto each tortilla. Top with vegan cheese. Fold each tortilla over in half, and brush the top with a little bit of oil. Bake for about 6-7 minutes or until tortilla is golden. Serve with salsa and vegan sour cream.

6 tortillas
2 can black beans, drained
2 garlic cloves, minced
1 cup onion, chopped
1 jalapeno chili, finely sliced
1 teaspoon cumin
2 tablespoon oil
1 cup tomato, chopped
1 cup vegan cheese, shredded
1 container vegan sour cream
2 cup salsa
handful fresh cilantro leaves, chopped
salt and pepper