Preheat oven to 400 degrees F. Combine spinach, scallion, cilantro, 1 tsp. oil, lime juice, 1/8 tsp. salt and 1/8 tsp. pepper in a bowl and set aside. Combine beans and salsa in another bowl.
Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3") Spread about 1/3 cup of bean mixture on top of each pair of tortillas and sprinkle with 3 tbsp. cheese.
Bake until beans are hot and cheese is melted, about 10 minutes.
Meanwhile, heat the remaining 2 tsp. oil in a large nonstick skillet over medium heat. Crack each egg into skillet being careful not to break the yolks. Season the eggs with remaining 1/8 tsp. salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for 5-7 minutes for soft yolks. (Top of yolks should have a white appearance. For hard-set yolks, continue cooking until the yolks are cooked through, 4-6 minutes more.)
To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the spinach mixture.
