Prep the eggs: Crack the eggs into a medium bowl, whisk them thoroughly until smooth, and set the bowl aside.

Crisp the tortillas: Add the torn corn tortilla strips to the skillet and cook for about three minutes, stirring occasionally, until they begin to crisp and brown at the edges.

Warm the beans and salsa: Add the drained black beans and chunky salsa to the skillet, stirring for one minute to warm them through.

Add the eggs: Pour the beaten eggs into the skillet over the tortilla and bean mixture.

Scramble the mixture: Gently fold the mixture continuously with a silicone spatula for two to three minutes until the eggs are soft-set and no longer runny.

Prep the garnishes: Slice the avocado and cut the lime into wedges.