Start by chopping the onion, dicing the tomatoes, and finely chopping the cilantro. Ensure all ingredients are ready to go before you begin cooking.

In a large skillet, heat a bit of oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes, or until they become translucent and fragrant.

Stir in the black beans and sprinkle chili powder and salt over them. Cook for another 2-3 minutes, allowing the beans to heat through and absorb the flavors.

In a bowl, beat the eggs until well combined. Pour the beaten eggs into the skillet with the beans and onions. Gently stir the mixture, allowing the eggs to cook evenly.

Continue to stir the eggs gently for about 4-5 minutes, or until they are cooked to your liking. You want them to be soft and fluffy, not dry!

Warm the corn tortillas either in a dry skillet or in the microwave for a few seconds. Spoon the ranch-style egg mixture into each tortilla and top with diced tomatoes, fresh cilantro, and avocado slices.

Finish off with a generous dollop of sour cream on each serving and enjoy your delicious creation!