Preheat oven to 450°

Add olive oil to a heavy bottomed skillet, then add the onion and garlic and sauté over medium heat.

Continue to cook down the onions and garlic until fragranat and the onions are translucent.

Add the shredded rotisserie chicken, taco seasoning and rinsed black beans. Mix and continue to heat over medium heat until everything is well combined. Add a splash of water if needed so the taco seasoning coats the chicken and beans evenly.

Line a sheet pan with parchment paper and lay out a few tortillas. I use 6" tortillas when making this recipe.

Top each tortilla with a large sprinkle of shredded cheese across the entire toritlla.

Add a large spoonful of the chicken and bean mixture to one side of the tortilla.

Fold the tortilla over and press down firmly so it stays closed. Repeat until your sheet pan is full of tacos.

Brush the top side of each tortilla lightly with a bit of olive oil.

Bake 15 to 18 minutes or until the edges of the tortillas are crispy and golden brown.

Allow tacos to cool slightely then add your choice of toppings and serve.