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Preheat the oven to 350°F. Among two baking sheets, lay out the tortillas in an even layer, leaving a little space between each one. Bake for 5 minutes or until slightly brown on bottom. Remove from the oven and flip the tortillas over; set aside.
In a large skillet over medium-high heat, place the cooked shredded chicken, taco seasoning, and the water. Heat and stir until the chicken mixture is warmed and well coated with the seasoning, 4 to 5 minutes.
In a medium bowl, combine the refried beans, black beans, and salsa.
To the half-baked tortillas, evenly spread 2 tablespoons of the refried bean mixture over each one. Next, top each with 2 tablespoons of the chicken taco mixture. Finally, top each with 2 tablespoons of the cheese.
Bake until the cheese is melted, 5 to 7 minutes. Remove from the oven and top with desired toppings and garnishes, such as shredded lettuce and tomatoes.