Warm the bean skillet: Set a medium skillet over medium heat and add 2 teaspoons of the olive oil.

Cook the garlic: Add the garlic to the skillet and stir for about 30 seconds, until it smells fragrant.

Warm the beans: Add the black beans, cumin, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 2 tablespoons of water to the skillet.

Simmer the beans: Cook the beans for 3 to 4 minutes, until they are hot and lightly saucy, then lower the heat to keep them warm.

Beat the eggs: Crack the eggs into a bowl and beat them with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat the egg skillet: Set a second skillet over medium-low heat and add the remaining 1 teaspoon of olive oil.

Scramble the eggs: Pour the eggs into the skillet and stir gently for 2 to 3 minutes, until the eggs are softly set.

Warm the tortillas: Wrap the tortillas in a damp paper towel and microwave them on a plate for 30 seconds.

Build the tacos: Put the warm tortillas on plates, spoon the black beans into each one, and top them with the scrambled eggs and salsa.

Serve the tacos: Serve the tacos right away while the tortillas, beans, eggs, and salsa are still warm.