In medium skillet, heat oil over medium-high heat. Sauté onions until softened and translucent (about 5 minutes). Add black beans, cumin and salt. Stir, slightly smashing beans until heated through.
Add tomatoes, jalapeños and cream cheese; continue cooking and stirring until cheese is melted. Stir in cilantro.
Divide black bean mixture evenly down center of warmed tortillas. Top with shredded cheese. Roll tortillas up, tucking sides in. Serve immediately.