Place the tortillas in a toaster oven, set to medium, and toast until crispy. Flip halfway through so as not to burn the tortillas.

Meanwhile, drain and rinse the black beans and add them to the bowl of a food processor. Add the spices and process the mixture until smooth. Add water, 1 teaspoon at a time, until the mixture is the consistency of hummus. Add hot sauce, if desired, and process to combine.

For the eggs, preheat a skillet over medium-low heat. Spray with cooking spray, then cook the eggs for 1-2 minutes per side.

To assemble the tostadas, spread each tortilla with 2 tablespoons of the black bean mixture. Then top with avocado slices and 2 tablespoons of salsa. Top each with a fried egg, freshly cracked peppercorns and additional hot sauce, if desired. Serve immediately. Store extra black bean spread in a sealed container in the refrigerator for 3-4 days (it’s a great sandwich spread!).