Roasted Red Pepper Cheese Sauce: Make the Roasted Red Pepper Cheese Sauce from the recipe linked above in the notes section. This is a recipe on my blog that I've made a bunch of times and it's an absolute must for this recipe. It comes together in less than 30 minutes. 20 minutes of it is boiling cashews. While the cashews are boiling, prep the rest of the toppings.
Pico de Gallo: Finely dice the roma tomatoes and add to a small bowl along with the minced sweet onion, garlic clove, lime juice, cilantro, salt and pepper. Mix together and set aside.
Refried Black Beans: Mince the sweet onion and garlic cloves. On medium-high heat with a bit of oil, add the onions and garlic. Cook for about 5 minutes or until soft and starting to brown. Add in the drain and rinsed can of black beans along with the salt, black pepper, chili pepper, and cumin. Mix well. Add in the lime juice and water then mash until smooth. It dries out if it sits too long so add splashes of water as needed.
Just Egg: Add a bit of oil in to a non-stick skillet over medium heat. Shake the bottle of just egg and add to the hot pan. Let sit for a few minutes and then begin pushing the egg from the edges of the pan towards the center. Use a rubber spatula to break up in to a scramble but not crumbly pieces. Cook until the liquid is just cooked through. Do not overcook. Remove from heat and sprinkle with black salt and freshly ground black pepper.
Finishing Touches: Fry the corn tortillas for about 2 minutes until golden brown and crisp on medium-high heat. Alternately, brush with oil and bake at 400F until crisp, about 4 minutes each side. Add the refried black beans on the crispy corn tortilla along with the just egg, a healthy drizzle of roasted red pepper cheese sauce, pico, and any other toppings you desire. I enjoyed avocado slices, extra cilantro, and a squeeze of lime. Serve immediately and enjoy!