Heat a little oil in a large skillet.
Add black beans and enchilada sauce.
Simmer 5 minutes until slightly thickened.
Make wells in the mixture and crack in the eggs.
Season eggs with salt and pepper.
Cover and cook until whites are set and yolks are still a little jammy, about 10–12 minutes.
Warm tortillas while the eggs cook.
Load up with toppings and serve.
