Crack the eggs into a bowl, add the egg whites, salt, and pepper, and whisk until no streaks of white remain. Set aside.

Drain the black beans and rinse them under running water until the foam stops. Grate the cheddar and chop the cilantro.

Warm the tortillas in a dry skillet over medium-high heat, about 30 seconds per side, until soft with a few brown spots. Stack them in a clean towel to keep warm.

In the same skillet over medium heat, add 1 tsp of the olive oil, the beans, cumin, and 2 tbsp of water. Cook 2 minutes, mashing a few beans with the spoon so they hold together. Scrape them into a bowl and cover.

Wipe the skillet, add the remaining 1 tsp oil, and turn the heat to medium-low. Pour in the eggs and let them sit 20 seconds, then push them slowly from the edges toward the center with a spatula.

Keep folding gently for 2 to 3 minutes. When the eggs look set but still slightly wet on top, turn off the heat. They finish cooking in the warm pan.

Fill each tortilla with a spoon of beans, then eggs, then a pinch of cheddar so it melts against the hot eggs. Top with salsa, a spoon of Greek yogurt, and cilantro, and serve two per person.