Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray.
Bake at 425 for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.
Heat oil in a medium saucepan over medium-high heat.
Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly.
Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick.
Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado.