A convenient batch-cooked version with roasted peppers and onions.
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Preheat your oven to 425°F (220°C) and lightly grease a large rimmed sheet pan.
Toss the sliced poblano peppers and red onions with olive oil, salt, and pepper directly on the pan, spreading them in a single layer.
Roast the vegetables for 10-12 minutes until they are slightly softened and charred at the edges.
Remove the pan and arrange the corn tortillas on top of the vegetables, overlapping them slightly to cover the surface.
Spread the black beans and enchilada sauce evenly over the tortillas, then sprinkle with half of the cheese.
Use a spoon to create 8 small wells in the mixture and carefully crack one egg into each indentation.
Bake for another 8-10 minutes until the egg whites are set but the yolks remain slightly runny.
Garnish with the remaining cheese, fresh cilantro, and avocado slices before serving immediately.
