Move oven rack to middle position, and preheat to 350 degrees F.
In medium bowl combine drained beans, salsa, cilantro, and cumin; set aside.
Brush eight 10-ounce ramekins with 2 tablespoons of olive oil, and place on a baking sheet. Warm tortillas in microwave until flexible, about 20 seconds, and then press 1 tortilla into each ramekin to form a bowl. Brush tortillas with remaining 2 tablespoons of olive oil.
Evenly divide black bean mixture among tortilla bowls, and crack 1 egg into each tortilla bowl. Bake until egg whites are set, and egg yolks are firm to the touch, about 25-28 minutes.
Garnish with diced tomatoes, crumbled cotija cheese, cilantro, and avocado. Serve immediately with lime slices.