Tip the black beans into a small saucepan along with all the liquid in the tin. Add the garlic and smoked hickory rub, and season with a good pinch of salt. Put the pan onto a gentle heat and cook for 20 -25 minutes, stirring often, until the liquid has been driven away and you are left with tender, fragrant beans on the verge of collapse.
Meanwhile, preheat your oven to 180⁰C/gas mark 4. Brush the tortillas on both sides with a little oil. Lay them on a baking tray and pop them in the oven for about 6-8 minutes or until golden brown and starting to crisp up - depending on the oomph of your oven you may need to check them at regular intervals to stop them burning. Remove from the oven and while they are still slightly pliable sit each one into a shallow bowl or plate so that they take on the shape as they cool and firm up.
While the tortillas are cooling, pop your bangers and bacon onto the baking tray and slide them into the oven to cook, until the bacon is crispy and the sausages are cooked through and nicely coloured.
Meanwhile, to make the salsa, mix the onion, cucumber, tomatoes and chilli together in a bowl with 1 tablespoon of olive oil. Season with salt and a generous squeeze of lime. Keep to one side. The coriander gets added just before serving.
Whisk the eggs in a bowl together with the spring onions, half the coriander and a pinch of salt. Pop a small frying pan onto the heat with a dash of oil and cook the egg as an omelette, folding it over into a cigar shape as it begins to set. Alternatively, you can cook the mix as scrambled egg.
When everything is ready, stir the coriander into the salsa. Taste and tweak the seasoning to your liking with more salt and lime. Divide the warm beans between the tortillas and pile on the bangers and bacon. Slice the omelette and perch a piece on top followed by a spoonful of the fresh, punchy salsa.