Crunchy, cheesy chipotle chicken

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

2 chipotle chilies in adobo, finely chopped

4 cups shredded, cooked chicken (see note)

1 cup cooked black beans (if using canned, drain and rinse them first)

1 can (14.5 ounces) chopped tomatoes with juices

¼ teaspoon cumin

Pinch of sea salt and pepper

2 cups crushed tortilla chips

5 ounces mozzarella cheese

1 chopped avocado, for serving

Big handful fresh cilantro, chopped, for serving

1 lime, cut into wedges, for serving