Heat half of the oil in a large non-stick pan over medium-high heat. When the oil is hot, fry each tortilla for 30-60 seconds per side until lightly browned. Transfer to plate lined with paper towels to drain or a wire rack set over a baking sheet and placed in a warm oven to keep the tortillas warm.

Add the remaining oil to the pan and fry the eggs to your liking, seasoning with salt and pepper. We like them sunny-side up for huevos rancheros so the yolk runs when you cut into them.

To serve, plate 2 of the fried tortillas on each plate, then top with some of the black beans. You can keep them whole or partially mash them in a bowl first. Drizzle ranchero sauce and sprinkle queso fresco and cilantro on top, then top with the fried eggs and season with additional salt and pepper, if needed. Garnish with sliced jalapenos and avocado, if desired, before serving.