1. Prepare the Scrambled Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. This helps create light and fluffy scrambled eggs.

2. Cook the Eggs: Heat the olive oil in a non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges towards the center, allowing the uncooked egg to flow underneath. Continue this process until the eggs are cooked through but still moist. Remove from heat.

3. Warm the Black Beans: In a small saucepan or microwave-safe bowl, gently warm the rinsed and drained black beans. You want them heated through, not boiling. This usually takes a couple of minutes on the stovetop or about 1 minute in the microwave.

4. Warm the Tortillas: While the beans are warming, heat the tortillas. You can do this by placing them directly over a gas burner for a few seconds per side (use tongs!), warming them in a dry skillet over medium heat, or wrapping them in a damp paper towel and microwaving for 15-30 seconds until pliable.

5. Assemble the Tacos: Lay out your warmed tortillas. Divide the scrambled eggs evenly among the tortillas.

6. Add Fillings and Toppings: Spoon the warm black beans over the eggs. Top each taco with a generous dollop of salsa and a sprinkle of shredded cheddar cheese.

7. Serve Immediately: Fold or roll your tacos and serve them right away with any additional optional toppings like sliced avocado, fresh cilantro, or a dash of hot sauce. Enjoy your healthy and flavorful breakfast!