Preheat oven to 350°F.
In a medium bowl, add in the strawberries, cilantro, red onion, garlic and lime juice and gently mix until incorporated. Place in fridge until ready to use.
In a small saucepan, heat the refried black beans on medium-low heat until warm, stirring occasionally.
Lay tostadas on baking sheet and heat for 5-7 minutes until warm.
To assemble the tostadas, spread 2 tablespoons black beans onto each tostadas, spoon 2 tablespoons strawberry salsa on top, lay 2-3 pieces of avocado (chunks work better for smaller kiddos, squeeze on a little lime juice and sprinkle with cotija cheese. Add hot sauce for grown-ups if you like.
Serve and enjoy.