In a medium bowl, whisk together the eggs, milk and a few grinds of salt and pepper.
Dice the onion, garlic, peppers and chili relatively finely. Break the tortilla chips into approx 3-4 pieces each.
Warm a little oil in a skillet/frying pan over a medium high heat and add the onion. Cook for a minute or two then add the garlic, red and poblano peppers and chili. Cook for around 5min until the onion and pepper have softened but are not brown.
Reduce the heat to relatively low and add the eggs. Cook for a minute until the egg starts to cook then add the tortilla chips, tomatoes, black beans and cilantro. Continue to cook, stirring fairly regularly so everything is well mixed until the eggs are a soft scramble. Add the cheese and mix through, remove from the heat and serve with your choice of hot sauce, avocado, salsa or as you prefer.
Note - the eggs will continue to cook as long as they are in the warm pan, even off the heat, so take them off slightly before you think they are done or serve quickly. Also note the photos show half the quantity described in the recipe in case it doesn't look enough!