Add the chopped onion and cook for 3–4 minutes until softened and fragrant.

Stir in the garlic and jalapeño, cooking for about 30 seconds until aromatic.

Add diced tomatoes, tomato sauce, chili powder, oregano, salt, and lime juice.

Simmer the sauce for 10–12 minutes until slightly thickened and rich in color.

Stir chopped cilantro into the sauce and keep warm over low heat.

Add black beans, cumin, smoked paprika, and water to a small saucepan.

Cook the beans for 5–6 minutes, gently mashing some of them until creamy but still slightly chunky.

Heat vegetable oil in a skillet over medium heat.

Lightly fry each corn tortilla for about 30 seconds per side until warm with crisp golden edges.

Transfer tortillas to serving plates while still warm.

Spread a layer of seasoned beans over each tortilla.

Melt butter in the skillet and crack in the eggs carefully.

Cook the eggs until the whites are set and the yolks remain soft and glossy.

Place one egg on top of each tortilla and bean layer.

Spoon warm ranchero sauce generously over the eggs.

Finish with avocado slices, queso fresco, and extra cilantro for fresh flavor and color.

Serve immediately while the tortillas are crisp and the eggs are warm.