Preheat oven to 400℉.Place tortillas in a single layer on a large cookie sheet making sure to not let them overlap. Brush both sides of tortillas with oil and sprinkle lightly with salt. Bake 4-5 mins, flip tortillas and continue baking for an additional 4-5 mins or until browned and crisp.
Place chicken in a large pot and cover with cold water 1 inch above breasts. Bring to a boil over high heat and then lower temperature to a simmer. Simmer covered for 10-12 mins or until internal temperature reaches 165°F.
Meanwhile mix together spices and salt in a small bowl. Set aside.
Remove chicken from water and place onto a platter. Using two forks immediately shred chicken into large chunks. Sprinkle chicken with spice mixture and mix well.
Empty black beans into a microwave safe container with a lid. Cover the beans and warm on power level 8 for 5 mins. Stir and add 1-2 additional minutes if not fully heated.
Spread refried beans evenly among tortillas and top with shredded chicken, cabbage, cheese, avocado slices and salsa.
*Please use as many organic ingredients as possible.Recipe Notes
Extra soft tortillas may take 15 -20 mins to become brown and crispy.
If doubling the recipe use 2 cookie sheets and change positions in the oven halfway through baking.