In a non-stick skillet, crack and whisk 4 large eggs over medium heat for about 5-7 minutes until soft and fluffy. Remove from heat and set aside.

In a small pot, combine 1 cup of drained black beans with a splash of water or broth, and warm over medium heat for about 3-5 minutes.

In a large mixing bowl, combine the fluffy scrambled eggs and warm black beans, folding together without mashing the beans.

Add ½ cup of salsa, ¼ cup of fresh cilantro, 1 tablespoon of cumin, and 1 teaspoon of lime juice to the mixture, stirring gently.

Spoon the mixture into bowls and top with avocado slices, jalapeños, or corn salsa.