Prepare pico de gallo and set aside. To make the beans, heat 1 Tbsp of olive oil in a medium saucepan over medium-low heat. Sauté the onions until soft, about 2 minutes, then add garlic, beans, cumin, and salt. Continue to cook for another 3-4 min. or until beans are warmed through, stirring often. Set aside. These two mixtures can be made ahead.

On low heat, fry the eggs sunny-side up and season with salt and pepper. While the eggs are cooking, toast the tortillas over an open flame on the stove until slightly charred on both sides; keep warm. To assemble, place one tortilla on each plate. Divide the bean mixture among them, top each with a fried egg, then spoon some pico de gallo and cotija cheese on top. Serve with sliced avocado.