1Place chilies, tomatoes, tomatillos, onion and garlic in medium saucepan. Add just enough water to cover. Bring to boil. Cook 5 minutes or until softened. Drain well. Let stand until cool enough to handle; peel tomatoes, discarding skin. Place tomatoes and remaining mixture in blender container. Add salt and crushed red pepper, cover. Blend on HIGH until smooth. Set aside.
2Add enough oil to fill large deep skillet 1-inch up the sides. Heat on medium heat until shimmering. Working in batches to avoid overlapping, fry tortillas until golden brown and crisp, about 1 minute per side. Drain tortilla chips on paper towel-lined baking sheet. Carefully drain oil from skillet (into heat-proof bowl). Wipe skillet clean with paper towel.
3Heat 1 tablespoon oil on medium heat. Carefully add sauce mixture—it will splatter. Simmer 10 minutes. Add tortilla chips to skillet, tossing gently to coat well without breaking.
4Serve with black beans and garnish with crumbled Cotija, chopped cilantro, onion and avocado, and drizzle with crema, if desired.