Make the Yogurt Crema: Blend the yogurt and roasted red pepper in a small food processor or blender until smooth. Set aside.

Cook the skillet: Heat a large skillet over medium heat. Add a small amount of oil if needed. Saute the diced onion and bell pepper for 5 minutes, until softened.

Add the beans and spices: Stir in the black beans and taco seasoning. Cook for an additional minute, stirring to coat the beans in the spices.

Scramble the eggs: Push the bean mixture to one side of the pan and add a pat of butter or another drizzle of oil. Crack the eggs into the empty space and scramble them until desired consistency.

Assemble the skillet: Once the eggs are cooked, spread them evenly over the bean mixture. Sprinkle with shredded cheddar cheese and cover the pan to melt the cheese for a minute.

Serve and enjoy: Transfer the skillet to a plate or divide it onto individual serving plates. Top with warmed tortillas, salsa, yogurt crema, shredded lettuce, and sliced avocado.