HUEVOS RANCHEROS

Steps:

• Make the Pico de Gallo: Combine the ingredients in a medium bowl and mix well. Cover and refrigerate.
• Preheat the oven to 350 degrees. Set aside a generous 1/3 cup salsa. Place remainder in a 2-quart saucepan, add the black beans and their juice, stir and cook over medium heat until thickened but still juicy, about 10 minutes.
• Heat the oil in a small saucepan over medium heat and add the onions. Cover and cook until tender, about 7 minutes, stirring frequently. Set aside.
• Grease 4 (8-inch) round cake pans, pie plates or oven-safe skillets with cooking spray and carefully fit a tortilla in each, gently pleating the excess on the sides. Bake until crisp, 8 to 10 minutes.
• Meanwhile, scramble the eggs. (I like to put the raw eggs through a colander and cook them in a nonstick pan over a pot of simmering water.)
• Spread a generous tablespoon of reserved salsa over the bottom of each tortilla cup and spoon 1/4 of the scrambled eggs and then 1/4 of the cheese on top of each. Heat in the oven until the cheese melts, about 2 minutes.
• To serve: Carefully slide each tortilla cup from the pan onto a serving plate. Stir the onions into the black-bean mixture and season with salt and pepper. Serve with the bean mixture, Pico de Gallo and the sour cream on the side, to spoon as desired into the tortilla cups.