Huevos Rancheros

I have always been curious about these when I see it on a menu at a Mexican restaurant but I am not adventurous enough to try them; probably because I am too starved to risk it. Our neighbor makes them and brought it for Andy to try one Saturday morning. They were amazing! I came up with this healthier spin on them and they have become a favorite of Andy's.

4 corn tortillas (we like the handmade ones from Mission, don't get the cheap ones)
1 can black beans
Pico de gallo or other fresh salsa, to taste
1/4 C. Grated cheese
4 eggs

Poach the eggs (directions below if you need them). Warm tortillas in a skillet with just a bit of oil; you can use a oil spritzer for this. Drain the black beans and warm; you can add an adobo or cezan seasoning to add extra flavor. On individual plates, layer one tortilla, 2-3 T. black beans, grated cheese, one poached egg, and top with pico.

Poached eggs: Add 2 T. vinegar and fill large high sided skillet with water and bring to a boil; turn to medium heat to keep the water simmering. Crack one egg into a small dish or cup, get the dish close to the water and drop it in. Continue with the remaining eggs and cook for 2-3 minutes, depending on how well done you want them. Remove from water with a slotted spoon and drain on paper towels. You can also check out this video from Food Network; it calls for way more vinegar but I have used the whirlpool method and it works as well.