Combine the ranch dressing and Tabasco in a small bowl. Cover and refrigerate dressing until needed.
Make tostados by heating 2 tsp. of the oil in large skillet set over medium-high. Add 1 of the tortillas and fry 1 minute on each side, until golden and lightly puffed. Remove and drain on paper towel. Cook the remaining tortillas as you did the first (see Note).
Set a warm or room temperature tostado on each 4 plates. Divide and mound lettuce on each tostado. Divide and arrange the chicken, black beans, avocado, cherry tomatoes and cheese on the lettuce. Drizzle with the dressing and serve.
Note: After cooking, you can leave the tostado as they are, or you could form them into the bowl shape shown in the photo. To do so, after cooking, press the warm tostado into a shallow pasta or other bowl, that’s about 7-inches wide. Let cool until the tostado is set and shaped like a shallow bowl.