For the Huevos Rancheros:

1 tablespoon olive oil, divided

2 cups salsa (store-bought or homemade)

300 grams black beans, mashed

4 corn tortillas

1 tablespoon butter

4 large eggs

½ cup cotija cheese, crumbled

Fresh cilantro for garnish

Avocado for garnish

Spring onion for garnish

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Prepare the salsa: If using homemade salsa, make it ahead of time. Warm the salsa in a small saucepan over low heat, stirring occasionally. Set it aside.
Prepare the black beans: Mash the black beans in a bowl with a fork or potato masher until mostly smooth, leaving some chunks. Add a pinch of salt and set aside.
Fry the tortillas: Heat 1/2 tablespoon of olive oil over medium heat in a large skillet. Fry the corn tortillas for 1-2 minutes per side until crispy and golden. Set them aside on a paper towel to drain excess oil.
Cook the eggs: In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook sunny-side-up or to your preferred doneness. Season with salt and pepper.
Assemble the Huevos Rancheros: Place each fried tortilla on a plate. Spread a spoonful of mashed black beans on top of each tortilla. Top with warm salsa, followed by a fried egg.
Garnish: Sprinkle crumbled cotija cheese over the eggs, and garnish with fresh cilantro, avocado slices, and chopped spring onions.
Serve: Serve immediately, with extra salsa or hot sauce if desired.

Spicy Option: Add sliced jalapeños or a dash of hot sauce for a spicier kick.

Vegetarian-Friendly: The black beans already make this dish vegetarian, but you can add sautéed bell peppers, onions, or mushrooms for more flavor.

Vegan Version: Skip the eggs and cotija, and use sautéed vegetables or avocado for a vegan option.

Cheese Alternatives: You can swap cotija for queso fresco, feta, or Monterey Jack cheese.