Combine beans, tomatoes, avocado, dressing, two tablespoons cheese and 1/8 tsp salt in a bowl, stirring to combine.
Divide lettuce among 4 plates, and top evenly with bean mixture.
Heat a large nonstick skillet over medium heat.
Add oil to skillet, turning to coat. Crack eggs into pan, being careful to not break the yolks.
Sprinkle the eggs with the remaining 1/8 teaspoon salt, and cook them 2 minutes.
Cover, and cook 2 more minutes or until the desired degree of doneness.
Top each salad with a cooked egg. Sprinkle each salad evenly with remaining cheese and tortilla strips.
*You can also make your own by cutting corn tortillas into 1/2-inch strips (a pizza cutter works great for this). Lightly spray with cooking spray, sprinkle with a dash of salt or taco seasoning, and bake for 10 minutes or until golden, turning once.