In a small bowl, whisk eggs with salt and pepper and set aside.
Heat 1 tbsp oil in a small saute pan, fry each corn tortilla until crispy. Remove to a paper towel lined plate and cool slightly. Then chop into squares and keep ready.
Heat remaining 1 tbsp oil in a saute pan, add onions, peppers and jalapeno. Cook till the veggies start to get tender, about 7~9 minutes.
Next add tomatoes, black beans, cumin, chili powder, salt and pepper. Mix well and cook for 2~3 minutes.
Add the chopped tortillas and mix well.
Stir in the eggs and cook till they reach the desired consistency. My husband prefers well cooked eggs, so I let it go all the way and remove my portion about 2 minutes short.
While the migas is still hot, stir in the grated cheese (if using) and chopped cilantro. Serve hot!