In a large skillet, heat olive oil over medium-high heat.
Once hot, add in onion, pepper, jalapeño, oregano and season with salt and pepper.
Cook for 4-5 minutes or until veggies are softened and beginning to brown.
Stir in the tortilla chips and diced tomatoes, and cook about 5-6 minutes to soften. Reduce heat to medium.
In a bowl, whisk eggs. Stir in milk, cheese, cilantro, salt, and pepper.
Pour eggs into the skillet and, using a rubber spatula, continuously stir so that the eggs soft-scramble.
Cook for about 5-6 minutes or until the eggs are cooked.
For the beans –
Heat olive oil in a medium saucepan over medium-high heat.
Once hot, add in onion, cumin, salt, and pepper and cook until softened, about 2-3 minutes.
Add in chicken stock or water and black beans and cook until flavors are combined about 5-7 minutes.
Remove from heat and mash the black bean mixture with a potato masher. Cover to keep warm.
For the guacamole-
Add red onion, salt and lime juice to a medium mixing bowl. Let the onion macerate in the lime juice and salt while you prep the remainder of the ingredients.
Add avocado to the bowl and mash with a potato masher or a fork.
Fold in chopped tomatoes, cilantro, and black pepper. Taste to check your seasonings and serve.
Serve with warm tortillas, lime wedges, refried black beans and guacamole on the side.