Set oven to 400°F (205°C). Place parchment paper on a baking sheet and spread the tortillas out in one layer. Coat the tortillas with cooking spray, turn each over, and spray the second side. Bake for 5 minutes. Turn each tortilla and bake for another 5 minutes, until firm and crispy. While the first 5 minutes pass, cut the avocado, cherry tomatoes, and cilantro so the toppings are ready. After flipping the tortillas and returning them to the oven for the second 5 minutes, prepare the eggs and refried beans as follows.

Break the eggs into a bowl and add a splash of water (run the bowl under the faucet briefly). Add salt and pepper as desired, then whisk to combine. Spray a small skillet with cooking spray and heat over medium on the stovetop. Once hot, pour in the eggs and cook, stirring with a spatula, for 1–2 minutes until fully cooked and scrambled.

Put the refried beans in a microwave-safe bowl and microwave on high for about 1 minute, until hot. Mix in the chili powder, garlic powder, and cumin until combined.

After the tortillas come out of the oven, spread ¼ cup of the warm refried beans over the surface of each tortilla. Top the beans on each tostada with ¼ of the scrambled eggs and ½ ounce of the sliced avocado. Add the tomatoes and 1 tablespoon of salsa, then squeeze a lime wedge over the top. Sprinkle with cilantro, if using, and serve warm.