Make the pico de gallo: In a small bowl, combine tomato, red onion, fresh cilantro, jalapeño if using, lime juice, and salt. Stir and set aside to let the flavors meld.

Scramble the eggs: In a skillet over medium heat, melt the butter. Add the beaten eggs and cook, stirring gently, until set. Remove from heat.

Heat the beans: In a separate pan over medium heat, add the black beans and cook for 2–3 minutes until heated through. Season with salt and black pepper.

Assemble the bowls: Divide the scrambled eggs between two bowls. Top each with black beans, fresh pico de gallo, and sliced avocado.

Make the smoothie: In a blender, combine strawberries, oat milk, maple syrup, and ice if using. Blend until smooth and creamy, about 45–60 seconds. Adjust sweetness and consistency as desired.

Serve: Plate the black bean breakfast bowls and serve with strawberry oat milk smoothies on the side.