Preheat oven to 400° F.

Lightly coat both sides of tortillas with spray. Place tortillas in single layer on two large baking sheets. Bake for 6 to 8 minutes, or until golden. Set aside.

While tortillas are baking, heat 1 tsp. oil in large nonstick skillet over medium-high heat.

Add garlic; cook, stirring frequently, for about 1 minute, or until golden.

Add beans; cook, stirring frequently, for about 2 minutes, or until heated through.

Add broth and cilantro; cook, stirring occasionally, for 3 to 4 minutes, or until heated through. Mash bean mixture with a potato masher into a chunky purée. Remove skillet from heat. Cover and set aside.

Place lettuce and tomatoes in a medium bowl. Drizzle lime juice and remaining 2 tsp. oil over salad; toss gently to blend. Set aside.

To serve, place a tortilla on each serving plate. Top evenly with beans, salad, and avocado.