Place the tortillas inside lightly sprayed tortilla bakers. Press to mould. Bake about 5-8 minutes or until golden. Let cool before unmolding.
In a non-stick fry pan, sweat the bell pepper in the butter for 5 minutes over medium heat. Add the black beans and salsa and continue cooking for 5 minutes. Add the green onions and cilantro.
In another non-stick fry pan, melt the butter on medium heat and add the eggs. Cook for about 4 minutes, until the whites are set and the eggs are sunny-side up.
Divide the salsa into the tortilla bowls and sprinkle with some of the cheese. Place the eggs on top and serve immediately with the diced avocado, sour cream and the rest of the grated cheese.