Preheat your oven to 200°C (400°F). Arrange the tortillas in a single layer on a large baking sheet. Lightly brush both sides with 1 tablespoon of olive oil and season with a bit of salt.

Bake the tortillas for about 15 minutes until they are golden and crisp.

While the tortillas are baking, mash the black beans with a fork in a small bowl until they are mostly smooth but slightly chunky. Stir in the water until well incorporated.

Once the tortillas are baked, evenly spread the mashed black bean mixture over each one and top with shredded pepper jack cheese. Return to the oven and bake for another 5 minutes or until the cheese melts.

In another bowl, mash the avocado until smooth. Mix in lime juice and chopped cilantro. Season with salt and black pepper to taste.

Heat the remaining 1 tablespoon of olive oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet, cooking them in batches for about 3 minutes until the whites are set. Season with salt and pepper.

Spread the avocado mixture onto each tortilla, top with a fried egg, and add your favorite toppings: pickled jalapeños, pickled red onions, and a dollop of salsa. Serve immediately.