Huevos Rancheros

Instructions

1. Prepare the ranchero sauce
   Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onion and jalapeños and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more until fragrant. Stir in the diced tomatoes, cumin, oregano, and smoked paprika. Simmer for 10 minutes until slightly thickened, then stir in 1/4 cup cilantro. Season with salt and pepper to taste.
2. Warm the tortillas
   Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side until soft and pliable. Keep warm by wrapping in a clean kitchen towel or aluminum foil.
3. Heat the beans
   In a small saucepan, heat the black beans over medium-low heat, stirring occasionally. Mash some of the beans with the back of a spoon for a creamier texture if desired. Season with salt to taste.
4. Fry the eggs
   In a large non-stick skillet, heat a tablespoon of oil over medium heat. Crack the eggs into the skillet, working in batches if needed, and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.
5. Assemble the huevos rancheros
   Place two warm tortillas on each plate, slightly overlapping. Spread a couple spoonfuls of black beans over the tortillas. Top each plate with two fried eggs.
6. Add the sauce and garnishes
   Ladle the ranchero sauce generously over the eggs. Sprinkle with crumbled queso fresco or cotija cheese. Garnish with sliced avocado and additional fresh cilantro.