Huevos Rancheros

Heat olive oil in a skillet and cook onion, garlic and jalapeño until soft.

Add canned crushed tomatoes and ground cumin, season with salt and simmer until slightly thickened.

Warm black beans in a small saucepan with a splash of water; season with salt.

Warm corn tortillas in a dry pan for 30 seconds per side.

Crack eggs into ranchero sauce in the skillet, cover, and cook until the whites are set.

Spoon beans onto the tortillas, top with saucy eggs, then add avocado, cilantro and black pepper.