Preheat the oven to 400 degrees F. With the tortillas on a sheet tray, use a brush to oil both sides of three corn tortillas. In a small bowl, mix together a pinch each of kosher salt, dried oregano, cumin and cayenne pepper. Sprinkle this seasoning mixture on both sides of the tortillas.

Place the sheet tray in the oven and set a timer for 5 minutes. It will take maybe 8 minutes for them to crisp up, flip the tortillas over at the 5 minute mark and continue toasting until the tortillas are lightly browned in spots and crisp. Remove from the oven, but leave the oven on.

Meanwhile, brown 8 ounces of chorizo in a cast iron or other oven-safe skillet, over medium heat. When the chorizo is browned, add 1 can of drained and rinsed black beans. Stir to combine and add 1 cup of halved cherry tomatoes.

Stir occasionally and let this cook down a little, until the tomatoes have softened and begun to release their juices.

Turn the burner off and scoop out about 1 cup of the chorizo and bean mixture and set aside. Place the three toasted tortillas on top of the bean, chorizo and tomato mixture in the pan. Arrange them to cover the bean mixture.

Next, add about half of the reserved bean mixture on top of the tortillas. Top with a handful of grated cheddar cheese.

Add the rest of the reserved bean mixture and top with the rest of the grated cheddar.

Place the whole skillet in the still-hot oven.

In a nonstick skillet over medium heat, heat a drizzle of oil. Crack two eggs into the skillet and reduce the heat to medium-low. When the whites are mostly set, reduce the heat to low and cover the pan with a lid. Keep checking under the lid every other minute or so, and when the whites are completely set, remove from heat.

Remove the skillet from the oven when the cheese is melted.

Top the skillet with sliced avocado, fried eggs, sliced scallions, and chopped cilantro.

Add lime, hot sauce and crema if you like.