Makes enough for two

2 lg. corn tortillas
2 to 4 lg. eggs
1 generous c. of black beans, prepared
2 slices of smoked ham
1 c. very sharp Cheddar cheese, grated
3/4 c. sliced green or purple onions
3/4 c. diced vine ripe tomatoes
Salsa Verde (tomatillo, bottled is fine)
Salsa Ranchera (fresh is much better)
Sour cream
Avocado
Fresh fruit, mango is great

Fix the black beans; if you're a purist, soak overnight and cook for hours with a ham bone and lots of garlic. If not, use the canned variety, heat gently and spice them with fresh garlic and a little salsa verde. Prepare the eggs according to taste. Over easy, in this case is a good choice. In another skillet, place the tortillas and heat over medium, the idea is to warm them, not crisp them. When the eggs are as done as you want them, maybe a tad under, assemble the stack: divide everything in half (except the eggs!) and pile the black beans on the tortillas, the ham on the beans, the egg on the ham and the cheese on the eggs. Cover the whole mess with a lid and let the cheese melt. When it's nice and oozy, uncover, dish onto plates and sprinkle with the onions and tomatoes, top with both kinds of salsa (1 stripe in each direction), place a dollop of sour cream on top, and garnish with 4 avocado slices in between the salsa stripes. Fresh fruit on the side is recommended to help deal with the guilt.