In a small saucepan, heat the black beans, cumin, salt and pepper until the beans are soft. Once the beans are soft and cooked, drain and set aside.

In a small skillet over medium heat, warm each tortilla flipping after each side browns a little. Set aside on a separate plate.

Then place the black bean mixture onto the tortilla. And top with mexican cheese

In the same small skillet scramble and fry the eggs with a pinch of salt and pepper

Add the cooked eggs onto the tortilla.

Top with sour cream, diced tomatoes, avocado, cojita cheese, cilantro and lime juice from lime wedges.