Heat oven to a low broil. In a medium saucepan, heat black beans, green chilies, water, cumin and a pinch of salt and black pepper to medium heat. Bring to a simmer, stirring regularly.
Use the back of a fork to smash some of the beans. Heat large non-stick skillet to medium. Add bacon and cook until crispy, about 3-4 minutes on each side.
Remove and place on a paper towel. Once slightly cooled, crumble. Discard most of the bacon fat. Place the skillet back on medium heat.
Add eggs and season with salt and pepper. Allow to cook 2-3 minutes, until white is mostly cooked. Place a lid on top and cook an additional 1-2 minutes, until white is completely cooked but yolk is runny.
Remove from heat. Place tostadas under the broiler and allow to cook 1-2 minutes on each side. Spread beans on the tostadas, then top with eggs, crumbled bacon, avocado, salsa and cilantro.
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