In an ungreased pan over medium heat, cook the tortillas for a minute or so on each side until they’re lightly crisp. Set aside.
In a separate pan, heat olive oil over medium heat then add the chicken breasts. Sprinkle with salt, pepper and cumin, and cook on both sides until chicken is cooked through.
Chop or shred the chicken and mix it with the green chiles.
In a small bowl, gently toss together the black beans, cilantro and juice from half a lime and set aside.
Lay out one tortilla, sprinkle with 1/2 cup of cheese, add the chicken green chile mixture and top with another 1/2 cup of cheese.
Add the next tortilla, 1/2 cup of cheese and the black bean mixture.
Add another tortilla, more cheese, diced tomatoes and avocados. Top with cheese and the last tortilla.
Bake at 350 degrees for 5-7 minutes or until the cheese has melted and the layered quesadilla is warmed through.