Dice onion; mince garlic; drain and rinse black beans.
Heat oil in a saucepan over medium-high heat.
Add onion to the hot oil and sauté for 5 minutes until soft and translucent.
Add minced garlic and cook for an additional minute, then add the black beans and cumin; stir to combine.
Bring to a simmer, then reduce heat to medium-low and let cook for an additional 5 minutes.
Remove from heat and stir in fresh cilantro and lime juice; season with salt and pepper to taste.
Spray a large skillet with cooking spray; heat over medium.
Whisk eggs together then pour into skillet. Allow to cook for 3-4 minutes until no longer runny, stirring frequently to scramble.
Shred cheese (if needed), and slice or dice avocado.
Add black bean mixture, scrambled eggs, cheese, and avocado to the center of each tortilla, then roll up tightly to close.
Serve warm with orange wedges on the side.