1. Ancho Chile Salsa

   In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes.

2. In an 8" nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan and season with salt. Cook until sauce reduces by half, 3 minutes.

Huevos Rancheros

1. In a separate skillet, heat the vegetable oil over medium-high heat. Cook scallions and poblano pepper, stirring occasionally, until just tender, about 2 minutes.

2. Add the black beans and cook, stirring occasionally, until the skins begin to break, about 2 minutes.

3. Stir in the fresh lime juice and season with salt and pepper.

4. Meanwhile, whisk eggs in a large bowl and season with salt and pepper.

5. Heat butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until softly set, about 3 minutes.

6. To assemble, divide the warm flour tortillas between four plates. Spoon the black bean mixture onto each tortilla, top with the scrambled eggs, and ladle a generous serving of ancho chile salsa over everything. Add sliced avocado and sprinkle with queso fresco or Cojita cheese, jalapeños (if using), and cilantro. Serve immediately.