Add water, ¼ teaspoon salt and ¼ teaspoon cumin. Stir to combine. Continue to cook until all the water has evaporated and the beans are creamy. Season with salt and pepper.
In a small bowl, combine sour cream or greek yogurt, garlic, remaining salt, cumin and lime juice. Season with salt and pepper.
Poach or fry eggs.
Spread a little bit of the black bean and chorizo mixture on tortillas, top with sliced avocado and the egg. Dress with lime sour cream, salsa and cilantro.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/11656/