1-First, heat a skillet over medium heat with a bit of olive oil to warm your corn tortillas until they’re pliable and slightly crisp, about 1-2 minutes on each side. While that’s going, prepare your refried beans by heating 2 teaspoons of extra-virgin olive oil in the same skillet. Add 1/4 cup of finely chopped white onion and 1/4 teaspoon fine-grain sea salt, cooking until softened, which takes 3-6 minutes.

2-Stir in 1 teaspoon ground cumin and cook for about 30 seconds until fragrant. Then, add the 1 can (15 oz) of rinsed and drained black beans or pinto beans along with a bit of water, cover, and simmer for 5 minutes. Remove the lid, mash about half the beans, and continue cooking uncovered for 2-3 minutes until thickened. Take it off the heat, stir in freshly ground black pepper and 2 tablespoons lime juice, then keep it covered until serving.

3-Next, in the same skillet, heat 1 teaspoon olive oil and fry each of the 4 large eggs until the whites are set and the yolk is how you like it, roughly 3-4 minutes for sunny side up. Once done, place one egg on each tortilla. For the salsa, warm your red salsa in the skillet, then spoon about a quarter over each dish, making sure to avoid the yolk for that perfect runny center.

4-Now for the fun part: layer your tortillas with the refried beans, top with the eggs, and add the warmed salsa. Sprinkle on 1/2 cup shredded Monterey Jack cheese if you’re using it, and finish with 1 cup chopped fresh cilantro, plus any optional garnishes. Top with pico de gallo using a slotted spoon, season with black pepper, and serve right away to keep everything warm and fresh.