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Preheat the oven to 350 F.
Place a large nonstick ovenproof frying pan over high heat, briefly toasting the tortillas as it heats up, then remove.
Halve, pit and peel the avocado, then cut into quarters.
Trim the scallions.
Halve the tomatoes.
Drain the beans and add them to the hot pan to char and pop, then remove and set aside.
Spritz the pan with olive oil, add the avo, scallions, and tomatoes, cut-side down, and season with sea salt and black pepper.
Cook for 5 minutes, or until starting to char, turning as you go.
Crack the eggs into a bowl, add the paprika and a pinch of salt, and beat well.
Return half of the popped beans to the pan, pour the eggs in and around the veg, then sprinkle with the remaining beans.
Dollop with spoonfuls of cottage cheese, sprinkle with most of the jalapeños, then transfer to the oven for 5 minutes, or until the eggs are cooked to your liking.
Finely chop the remaining jalapeños, pick the cilantro leaves, and sprinkle over the omelet, before serving with the tortillas.