In a medium bowl gently toss together the beans, avocado, salad dressing, and salt and pepper to taste.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the tortilla strips and fry until golden, turning once, about 3 minutes. Remove and drain on paper towels. Add the eggs and 1/4 teaspoon salt to the pan and scramble until set. Top eggs with fried tortilla strips and cilantro and serve with the bean salad.