Line a rimmed baking sheet with triple layer of paper towels, and spread beans over the towels. Let stand 15 minutes.
Whisk eggs ad flour together until uniform paste forms. Stir in scallions, garlic, cilantro, cumin, Spicy Beer Mustard, coriander, salt, pepper. Combine well.
Process Tortilla chips in food processor until finely ground, 30 seconds.
Add black beans and pulse until beans are roughly broken down. 5 pulses.
Mix egg mixture with black bean mixture and cover and refrigerate for at least 1 hour and up to 24 hours.
Adjust oven rack to middle and heat oven to 200 degrees.. Divide bean mixture into 6 equal portions and firmly pack each ball, then flatten to a 3 ½ inch patty. (Patties can be wrapped individually in aluminum foil or parchment paper, placed in zipper lock bag and frozen for up to 2 weeks. Thaw before cooking.) Place 2 tsp. oil in skillet, heat until oil shimmers. Fry 3 patties at a time until brown, flip and fry until brown and crisp.