Wash hands with soap and water. In a medium skillet, heat the oil over medium heat. When it’s hot, add a tortilla to the pan and cook until lightly golden and crisp on both sides, about 1 minute per side. Remove the tortilla from the skillet and drain on absorbent paper towels. Repeat with the remaining tortillas.

Break eggs into a small bowl and beat with a fork, seasoning with salt and pepper, if desired. Add a little oil to the pan used to cook the tortillas and cook the eggs over medium-high heat, stirring occasionally, until set.

Warm the beans in a heat-safe bowl in the microwave for 1 to 2 minutes (add a little water if it seems dry).

Spread ¼ of the beans onto each tortilla. Top each with an egg, cotija (if desired), and salsa and serve. This recipe makes 4 servings with a side of fruit. Refrigerate leftovers within 2 hours.