Huevos Rancheros

Heat the oil in a large skillet set over medium-high heat. Add the corn tortillas and fry them for 30 to 60 seconds per side or until they're crispy. Set the tortillas aside. Editor's Tip: Transferring the tortillas to a paper towel-lined plate will help drain excess oil for maximum crunch!

To the same skillet, add the onion and cook until it's tender, three to four minutes. Stir in the garlic, chili powder, salt, cumin and pepper and cook for one minute longer. Add the black beans and two tablespoons of water and simmer them for three to four minutes until thickened. Transfer the mixture to a bowl and smash the beans with the back of a fork.

Reduce the heat to medium and coat the skillet with cooking spray. Crack the eggs, one at a time, into the skillet. Reduce the heat to low and cook until the whites of the eggs are set and the yolks begin to thicken. Flip the eggs once, if desired. Season the cooked eggs with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Editor's Tip: Fry the eggs until the yolk is cooked to your preferred level of firmness, whether sunny-side up, over easy or over medium.

Spread the black beans onto the fried tortillas. Top each tortilla with one fried egg. Top them with sliced avocado, salsa, pico de gallo and cilantro.