Cut tomatoes into quarters. Cut onion into quarters, removing the root end, and set aside 3 of the quarters.
Remove cilantro stems and reserve the leaves. Remove the stem and seeds from the jalapeño and coarsely chop. Peel garlic and coarsely chop 1 clove.
Add tomatoes, 1/4 of the onion, cilantro, jalapeño, the chopped garlic clove, lime juice, and 1/4 teaspoon of the salt to the mixing bowl and chop for 9 seconds / speed 6.
Scrape pico de gallo into a medium bowl and set aside. Rinse and dry mixing bowl.
Add the remaining onion and remaining garlic to the mixing bowl and chop for 8 seconds / speed 6. Use spatula to scrape down the sides of the bowl.
Add 1 tablespoon of the oil to the mixing bowl, remove the measuring cup and Sauté for 5 minutes / 265°F|130°C / speed 1 / reverse.
Add cumin to the mixing bowl and cook for 1 minute / 265°F|130°C / speed 1.
Add black beans with their liquid, water, and 1/4 teaspoon salt to the mixing bowl. Place tortillas in center of a piece of foil and wrap foil tightly around them.
Place tortillas in deep steaming tray and attach steamer to the mixing bowl and cook for 15 minutes / 265°F|130°C / speed 1.
Remove steamer and blend for 7 seconds / speed 7. Season with more salt to taste if needed. Use spatula to scrape beans into a medium bowl and cover to keep warm. Wash and dry mixing bowl.
Add remaining oil to mixing bowl. Crack eggs into mixing bowl and add remaining salt.
Insert butterfly whisk. Attach steamer with tortillas inside to mixing bowl again and cook for 11 minutes / 265°F|130°C / speed 1 / reverse.
Place 2 warm tortillas on each plate. Top each with a big spoonful of black beans, scrambled eggs, and a spoonful of pico de gallo. Sprinkle with chopped cilantro and cotija and place a few avocado slices on each plate.
Enjoy your meal!
