Heat oil in a large nonstick skillet over medium-high until shimmering. Add tortilla strips and cook, stirring frequently, until golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; season lightly with salt. 

Decrease heat to medium and add onion, jalapeño and garlic to skillet; season with salt and pepper and cook until starting to soften and lightly browned, 5–7 minutes. 

Add eggs, season with salt and pepper and cook, dragging a rubber spatula through eggs to create large curds (avoid stirring), until starting to set but still wet. Gently fold in cooked tortilla strips. Remove skillet from heat and sprinkle eggs with cheese; cover with lid and let sit until cheese melts, about 3 minutes. 

Meanwhile, char tortillas over an open flame on stove top, turning frequently with tongs to char all over.

Spoon eggs into tortillas and top with black beans, cilantro, tomatoes and avocado slices. Serve with hot sauce.