Heat oven to 400. Combine the beans, green onions, cumin, salt and pepper and mix. Spray the tops of   the tortillas with a coconut oil cooking spray and lay them on a baking sheet. Bake until just lightly   browned, 6 to 8 minutes. Remove from the oven and set aside. Heat a skillet with the coconut oil over   medium heat, gently break the eggs in the pan and cook sunny-side up or to your desired doneness.   Create your tostada by topping a tortilla with about 1/4 cup of the refried bean mixture, 1 egg, half of   the Daiya shreds, avocado slices, and cilantro. Serve garnished with a slice of lime.