In a small saucepan, over medium heat, combine the beans, picante sauce and cumin; cook, stirring occasionally, until warmed through; about 5 minutes; cover and remove from the heat.
Heat a large non-stick skillet, over medium heat; spray with cooking spray.
Crack the eggs into the skillet, spacing them evenly apart.
Sprinkle each egg with 1/8 teaspoon kosher salt and a pinch of pepper.
Sprinkle cheese around the edges of each egg.
Let cook until the cheese is crispy and the egg whites are just set; about 3 minutes.
To serve, place two tostadas on each plate; divide the warm beans evenly over top; place an egg on each tostada; serve with avocado, cilantro and pico de gallo, if using.
