Preheat oven to 350 °F (180 °C).
Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle with canola oil and sprinkle with garlic powder and black pepper. Bake 10 to 11 minutes or until chips are light brown and beginning to crisp. Remove from oven and sprinkle evenly with 1⁄4 tsp (1 mL) salt and cool completely. Store in airtight container up to 24 hours for peak flavour and texture.
Meanwhile, combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.