Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Drain and rinse beans. Dice tomato into ¼-inch pieces. Quarter lime.

Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with half the Fajita Spice Blend (all for 4 servings), a pinch of salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a medium bowl.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken. 

While chicken cooks, drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between two baking sheets for 4). Gently prick each tortilla in a few places with a fork. 

Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side (for 4, bake on top and middle racks, swapping rack positions halfway through). TIP: Watch carefully—tortillas brown fast!

Roughly break tortillas in half.  

To bowl with chicken, add beans, tomato, juice from half the lime, a pinch of salt, and pepper. Stir to combine.

Divide chicken and black bean salad between shallow bowls. Serve with tortilla chips for scooping and sour cream, hot sauce, and remaining lime wedges on the side.