Heat the oven to 400°F. Brush the tortillas lightly with olive oil and transfer to a baking sheet. Bake until just crisp, 10 to 12 minutes.
Meanwhile, in a small saucepan warm the pureed beans over medium heat. Spread the bean mixture over the tortillas, top each with chicken, lettuce, tomato, and avocado. Serve with lime wedges.
Puree one 15-oz. can rinsed and drained low-sodium black beans with ¼ cup fresh cilantro, ½ fresh seeded jalapeño pepper, 2 Tbs. lime juice, 2 Tbs. water and ¼ tsp. salt.
Pull the chicken from one rotisserie chicken; discard the skin and bones.