Sauté the onion and garlic

• Heat the olive oil in a frying pan over medium heat.
• Add the onion and cook until softened, then add the garlic and cook briefly until fragrant.

Cook the beans

• Add the black beans and pinto beans to the pan.
• Season with cayenne pepper, garlic powder, onion powder and salt.
• Stir and cook until the beans are hot and well coated with the spices.

Scramble the eggs

• Beat the eggs in a bowl with a pinch of salt.
• Scramble them in a separate pan over medium-low heat until just set.

Assemble the breakfast bowls

• Spoon the beans into bowls.
• Top with the scrambled eggs and grated cheese.
• Serve hot; store the remaining beans in the fridge for the week.