Drain the black beans, reserving 1/4 c of the liquid from the can. Combine the beans and reserved liquid in a small saucepan; bring to a boil over medium-high. Cook, stirring often, until the beans are heated through, about 2 minutes. Mash the beans coarsely with a potato masher. Stir in the lime juice and 1/4 tsp of the salt. Remove from the heat, cover to keep warm.
Melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high. Add the poblano and red onion; cook until tender and lightly browned, 7 to 8 minutes. Sprinkle with the cumin and remaining 1/4 teaspoon sale; cook, stirring often, until fragrant, about 1 minute. Wipe the skillet clean.
Melt 1 tablespoon of the coconut oil in the skillet over medium-high. Fry tortillas, 2 at a time, until crisp & golden brown, about 2 minutes per side, and add 1 tablespoon of the coconut oil after the second batch. Transfer the crisp tortillas to a wire rack.
Reduce the heat to medium-low and melt the remaining 1/2 tablespoon coconut oil in the skillet; break the eggs into the skillet, and cook until the eggs detach from the bottom of the skillet, 2 to 3 minutes. Remove from the heat; cover and let stand until the whites are set and the yolks are still runny, about 2 minutes. Carefully transfer the eggs to a cutting board, and separate them gently with a knife.
Spread 2 tablespoons of the bean mixture on each tostada. Top with 1 tablespoon of the poblano mixture and 1 egg. Serve with the pico de gallo, cilantro, quest fresco, avocado slices and lime wedges.
Per Serving: CALORIES 566; FAT 33g (sat 15.6g, mono 10g, poly 3.8g); PROTEIN 23g; CARB 48g; Fiber 12g; SUGARS 5g; CHOL 377mg; IRON 4mg; SODIUM 982mg; CALC 193mg per "The Ultimate Guide to Clean Eating".