The Bojon Gourmet

Make the tortillas:
2 In a large bowl, whisk together the amaranth, millet, brown rice, and tapioca flours with the cornstarch, salt, and baking powder. Pour in the water and olive oil and stir with a wooden spoon until the dough comes together in a ball; the dough will be fairly soft. Let rest for 5 minutes.
3 Preheat a griddle or large skillet over medium heat. Generously flour your work surface with millet flour and divide the dough into 8 equal portions. Roll each ball of dough out into a thin round, using a metal bench scraper to move the dough around, dusting with more millet flour to prevent sticking, into a 5-inch round about 1/8-inch thick. Use the bench scraper to transfer the tortilla to the griddle and cook on each side until lightly golden and forming air pockets, 1-2 minutes per side. Take care not to overcook or the tortillas will become too brittle. Repeat with the remaining tortillas. As you work, stack the tortillas in a clean, damp kitchen towel to keep them soft and pliant.
Make the tacos:
6 In a wide, stainless steel skillet, bring 2-3 inches lightly salted water to a boil. Reduce the heat to keep the water at a bare simmer and add the vinegar. Crack 4 of the eggs into 4 small bowls. Holding a bowl close to the surface of the water, slip in an egg; repeat with the remaining eggs. Cook the eggs 4 minutes for a medium poach, then remove with a slotted spoon to paper towels to drain. Repeat with the remaining eggs.
7 Heat the beans in their liquid in a small saucepan set over medium heat, adding the cumin, chilli powder, and salt to taste, and a splash of water to keep them moist. Cover and keep warm.
8 Layer each taco with a scoop of beans (drained if watery), sprinkle of cheese, handful of cherry tomatoes, and a few avocado slices. Top with a poached egg. Serve immediately, passing salsa, sour cream, and lime wedges at the table.