1. Combine beans, tomatoes, avocado, dressing, two tablespoons cheese and 1/8 tsp salt in a bowl, stirring to combine.
2. Divide lettuce among 4 plates, and top evenly with bean mixture.
3. Heat a large nonstick skillet over medium heat.
4. Add oil to skillet, turning to coat. Crack eggs into pan, being careful to not break the yolks.
5. Sprinkle the eggs with the remaining 1/8 teaspoon salt, and cook them 2 minutes.
6. Cover, and cook 2 more minutes or until the desired degree of doneness.
7. Top each salad with a cooked egg. Sprinkle each salad evenly with remaining cheese and tortilla strips.

*You can also make your own by cutting corn tortillas into 1/2-inch strips (a pizza cutter works great for this). Lightly spray with cooking spray, sprinkle with a dash of salt or taco seasoning, and bake for 10 minutes or until golden, turning once.