Cut peppers in thin strips and sauté in 2 tbsp of olive oil over medium heat for about 3 minutes, or until peppers start browning a bit on the edges. Set aside. Rinse the black beans and pulse in a blender along with one tsp of chipotle in adobo and pinch of salt, until a paste forms but  black bean bits can still be seen.

Slice the avocados, place the goat cheese and salsas in bowls, and fry the eggs in 1/4 cup of olive oil, until edges start to brown and yolk remains soft. Place fried eggs in a plate and warm the tortillas in a frying pan set at medium- high, 1 minute per side.

Once ready, you and your guests can top each tortilla with 2 tbsp of  the bean and chipotle mix, peppers, a fried egg per tortilla, goat cheese, avocado and chives and top with your favourite salsa.