Combine the beans,lime juice, cumin, and 1 tablespoon of the oil in a medium bowl.
Brush the tortillas on both sides with 1 tablespoon of the oil and place on a rimmed baking sheet. Bake until crisp, 8 to 10 minutes.
Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Place the eggs on the tortillas and top with the beans, salsa, queso fresca, and cilantro.