Preheat oven to 425 degrees F.
Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them in an even layer on a baking sheet and roast for 25 minutes or until blistered and lightly charred. Keep warm.
Meanwhile, make the braised pinto beans. Combine the beans with the remaining ingredients for the beans (vegetable stock - bay leaf) in a medium pot. Bring to a boil over high heat, reduce to low, and continue to simmer for 20 minutes. Season the beans with salt and pepper.
Make the charred scallion pesto. Heat ½ cup oil in a large saute pan over medium heat. Add the chopped scallions and cook until lightly charred, about 6-7 minutes. Transfer the scallions with the oil in a blender and blend with cilantro, juice of 1 lime, jalapeno, water, almonds, and cotija until it becomes a smooth paste. Season with salt and pepper.
Scramble the eggs and heat the tortillas. Assemble the tacos by topping the tortillas with chipotle braised beans, roasted tomatoes, scrambled eggs, charred scallion pesto, avocado, cotija, and cilantro. Serve with lime wedges if desired.