Heat oven to 400°F. Line two rimmed baking sheets with parchment.

Cut tortillas into 6 triangles each and spread in one layer across both sheets.

Spray lightly with cooking spray and sprinkle with salt. Bake for 8-10 minutes until crispy and golden. Set aside.

In a large skillet, cook 1 pound of breakfast sausage until browned and crumbled. Remove to a plate. Pork sausage must reach 160°F.

In the same skillet, scramble 8 eggs over medium-low heat until just set but still slightly soft. Remove from heat.

Arrange the baked tortilla chips on a large oven-safe platter or baking sheet.

Top with the scrambled eggs, cooked sausage, 1 can of black beans (drained and rinsed), and 2 cups of shredded Mexican cheese blend.

Bake for 5-8 minutes until cheese melts and the egg-meat topping reaches 165°F.

Remove from oven and immediately top with diced avocado, salsa, sour cream, sliced jalapeños, and chopped cilantro.

Serve immediately while the chips are still crispy.