Melt butter in a skillet over low heat. Whisk the eggs and milk together. Scramble over low heat and season lightly with salt and pepper. Set scrambled eggs aside.
Add the beans to a non-stick pan. Stir in the square of chicken consummé and a sprinkle (or more to your taste) of cayenne pepper. Mix until well-blended and heated through. Set aside.
Add a couple of drops of lime juice to the sour cream and mix well until thinned, but not too runny.
Warm the tortillas in the microwave for a few seconds. Smear beans on the tortilla and top with eggs. Drizzle crema over eggs and sprinkle with queso fresco crumbles and cilantro.
