Prepare the black beans: In a medium saucepan over medium heat, add vegetable oil and sauté minced garlic and diced onions until fragrant, about 2 minutes. Add the black beans with their liquid and mash partially with a potato masher. Season with salt and cumin. Simmer for 10 minutes until thickened, stirring occasionally.

Fry the plantains: Peel the ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat vegetable oil in a large skillet over medium-high heat. Fry plantain slices for 3-4 minutes per side until golden brown and caramelized. Remove to a paper towel-lined plate.

Scramble the eggs: In a bowl, whisk eggs with a splash of milk, salt, and black pepper. Heat butter in a skillet over medium-low heat. Pour in eggs and add chopped cilantro and diced onions. Gently scramble until just set but still creamy, about 3-4 minutes.

Warm the tortillas: Heat tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until warm and pliable. Wrap in a clean kitchen towel to keep warm.

Assemble the plates: Divide the scrambled eggs among four plates. Add a generous scoop of refried black beans alongside. Place 3-4 plantain slices on each plate. Crumble fresh cheese over the eggs and beans. Add a dollop of sour cream.

Serve immediately with warm tortillas on the side and fresh lime wedges for squeezing over the beans and eggs.