Preheat the oven to 350˚F.
Spread a spoonful of the sauce in a line on the bottom of each corn tortilla and top with a spoonful of black beans, spreading it in a line over the sauce, and then the shredded chicken and a sprinkle of cheese.
Roll them up (without tucking in the ends like you might with a burrito) or just fold them in half, like a taco, and line them up right beside each other in a 9x13-inch baking dish.
Pour the remaining sauce overtop (I held some back - but add as much as you like) and sprinkle the top with green onions and the remaining cheese.
Bake for 20 minutes, or until bubbly and golden.