Preheat the oven to 375°F.
In a skillet, heat the olive oil over medium heat.
Add the black beans, cumin, chili powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until heated through.
Spread the black bean mixture evenly in a baking dish.
Make four small wells in the mixture and crack an egg into each well.
Pour the salsa over the eggs and sprinkle with cheddar cheese.
Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still runny.
While the eggs are baking, warm the corn tortillas in a dry skillet or microwave.
Once baked, remove from the oven and let cool for a minute.
Top with diced avocado and fresh cilantro before serving.