In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the black beans, ground cumin, chili powder, salt, and pepper to the skillet. Stir well and cook for about 5 minutes until heated through. Remove from heat and set aside.

In a separate skillet, cook the eggs to your liking (sunny-side up, over-easy, or scrambled). Season with salt and pepper.

While the eggs are cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

To assemble, place two tortillas on each plate. Spoon the black bean mixture over the tortillas, then top with two eggs per plate.

Drizzle salsa over the eggs and garnish with avocado slices and chopped cilantro. Serve with lime wedges on the side.