01 -
Prepare salsa according to homemade recipe instructions or use store-bought. Remove 1/3 cup of salsa for the beans. Heat remaining salsa in a nonstick skillet over medium heat for 5 minutes until thickened. Season with salt, pepper, and optional chili seeds or cayenne for heat. Transfer to a bowl and cover to keep warm. Do not wipe out skillet.
02 -
In a large skillet, combine reserved uncooked salsa, black beans with liquid, 1/4 cup water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Simmer over medium-high heat for 5 minutes, stirring occasionally, until softened and liquid is mostly absorbed. Remove from heat, stir in lime juice, and mash 3/4 of the beans to a thick, creamy consistency. Adjust texture with water if needed. Cover and keep warm.
03 -
Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Cook two tortillas at a time for 20 seconds per side until golden but pliable. Transfer to a paper towel-lined plate. Repeat with remaining tortillas.
04 -
Heat 1 tablespoon olive oil in the same nonstick skillet used for salsa until shimmering. Crack eggs into small bowls and carefully pour into skillet. Cook over medium heat until whites are set and yolks are at desired doneness, about 2.5 minutes for runny yolks. Do not cover eggs to prevent steaming. Transfer to a nonstick mat or parchment paper.
05 -
Rewarm salsa and beans as needed. Spread refried beans over each tortilla and top with a cooked egg. Add freshly cracked pepper, warm salsa, and optional garnishes such as Cotija cheese, cilantro, avocado, and hot sauce. Serve immediately.