Huevos Rancheros with Black Beans

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Stir in the minced garlic and cook for 1 minute until fragrant. Add the undrained diced tomatoes, chili powder, cumin, and salt. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

While the sauce simmers, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30 seconds.

In a separate small saucepan, heat the rinsed and drained black beans over medium-low heat for 5 minutes, stirring occasionally, until warmed through.

In another skillet, fry the 4 large eggs to your desired doneness (e.g., sunny-side up, over easy).

To assemble, place 2 warm tortillas on each plate. Spoon a portion of the black beans over the tortillas, then top with a fried egg. Generously spoon the ranchero sauce over the egg and beans.

Garnish with fresh chopped cilantro and serve immediately.