Wipe off tops of cans before opening.
Dice onion and peel and chop garlic. Drain and rinse black beans and corn. Preheat oven to 350 degrees.
Heat oil in a large skillet over medium-high heat. Add garlic and onion and sauté for 2-3 minutes. Add beans, corn, cumin and 1/2 cup of the salsa. Cook for 3-4 minutes, stirring frequently and lightly mashing the beans.
Remove skillet from heat. Spread 1/2 cup of salsa into the bottom of an 11x8 baking dish which has been coated with cooking spray.
Scoop 1/3 cup of mixture onto each tortilla and roll up. Place rolled tortilla, seam side down, into the prepared baking dish. Repeat until all tortillas are filled and in the dish.
Top tortillas with remaining 1 cup of salsa. Cover with foil and bake for 15-20 minutes. Uncover, top with cheese, and bake a few minutes longer until cheese is melted.