In a small saucepan, warm Sensei salsa on low-medium heat until simmering, stirring occasionally. Allow to simmer while preparing tortillas and lower heat once salsa has thickened.
Add 2 tsp avocado oil and finely chop yellow onion to a medium saucepan and heat on medium until onion is translucent. Add drained black beans, mash lightly with fork, and sprinkle cumin. Stir occasionally and simmer over medium heat for 10 minutes.
Heat 2 tsp avocado oil in a large non-stick skillet on medium high. Once oil begins to shimmer, add corn tortillas one by one (or more if your pan is big enough). Heat each tortillas a minute or two on each side, until heated through, softened, and pockets of air bubble up inside of them. Remove from heat and stack to keep warm. Pro Tip: keep warmed tortillas in an oven warmed to ~150 degrees to keep warm while cooking eggs.
Using the same skillet, add rest of avocado oil to the pan and once oil is hot, add eggs to the skillet. Sprinkle with salt and pepper and cook for 3 to 4 minutes for runny yolks, more time if you prefer firmer eggs.
Assemble tortillas by topping with black beans and then 1 fried egg. Repeat with remaining tortillas. Add equal amounts of salsa mixture alongside eggs. Sprinkle with cilantro and serve warm.