In a Dutch oven, heat olive oil over medium heat. Add green peppers and onions. Sauté for about 3 minutes. Add garlic and cook for 30 seconds. Add rice, beans with liquid, water, cumin, oregano, bay leaf, salt and pepper. Cover, reduce heat to simmer, and cook for 40 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 40 minutes, remove from heat. Keep the lid on for another 10 minutes. Fluff with a fork.
While the rice cooks, make the tortillas. In a large nonstick skillet, heat avocado oil over medium-high heat. Fry corn tortillas for about 2 minutes on each side until they are all golden brown and crisp. Set aside. *You can transfer the avocado oil to a jar and reuse in the future.
In the same skillet, heat a tablespoon of oil. Crack eggs into the pan and cook for 3 minutes, or until the whites are set. Remove from pan and season with salt + pepper. Set aside.
To assemble, add a tortilla to a plate. Spoon about a 1/4 cup of black beans + rice (or cauliflower congri) over each tortilla. Top with one fried egg, a spoonful of salsa and sliced avocado. Garnish with cilantro and queso fresco. Enjoy!