In a bowl, toss the drained black beans with all of your spices.
Heat 1/2 tbsp olive oil over medium heat and add the black beans, sautéing them for 5 minutes.
Add the spinach or kale and cook for 2 more minutes. Set this mixture aside in a bowl.
In a small bowl, whisk 2 eggs together with a sprinkle of salt and pepper. Heat that same pan that had the black beans over medium low heat and add the scrambled eggs, slowly swirling your spatula around the edges and folding the eggs until they are only slightly runny. Transfer them to a bowl.
Warm up the flour tortilla in the pan. On a plate, assemble the black bean, spinach mixture and scrambled eggs on the tortilla. Top with corn salsa, avocado, feta, or tomatoes!
