Heat 2 tbsp of oil in a large pan. Add the onion with a pinch of salt and cook until translucent which will take around 3-4 minutes. Add the garlic, cumin, chilli powder, oregano and smoked paprika and season with a little salt and pepper. Cook for a further 2 minutes.
Stir in the beans and the vegetable stock and cook for 5 minutes, stirring occasionally, or until the beans have softened and the stock has completely reduced. Add the peas and cook for a further 2 minutes then remove from the heat.
Heat the remaining 2 tbsp of oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
To serve, spoon the bean and pea mixture onto the tortillas and top with a fried egg. Add the tomatoes and jalapenos and sprinkle with some grated cheese, if using. Top with some avocado slices, lime wedges and some chopped coriander.