Heat ¼ cup of vegetable oil in a large skillet over medium-high heat.

Fry 4 corn tortillas one at a time for about 30 seconds per side until lightly crisped but still pliable. Drain on paper towels.

Pour out most of the oil, leaving about 1 tablespoon in the pan.

Add 1 can (15 oz) of black beans (drained and rinsed), 2 cloves of minced garlic, ½ teaspoon of cumin, and salt to taste. Cook for 3-4 minutes, mashing some of the beans with a fork. Keep warm.

For the ranchero sauce: In a blender, combine 1 can (14.5 oz) of fire-roasted diced tomatoes, 1 chipotle pepper in adobo, ½ small onion, 1 clove of garlic, ½ teaspoon of cumin, and salt. Blend until smooth.

Pour the sauce into a small saucepan and simmer for 5 minutes to thicken slightly.

Heat the additional teaspoon oil in a separate nonstick skillet; fry four eggs until whites and yolks are firm.

To assemble: Place a crispy tortilla on each plate, spread with black beans, top with a fried egg, and ladle ranchero sauce over everything.

Garnish with shredded cheese, diced avocado, sour cream, and fresh cilantro.

Serve immediately with lime wedges on the side.