Prepare all ingredients as listed above.

Warm the beans and chicken: In a small saucepan or microwave-safe bowl, heat the black beans and shredded chicken until hot.

Cook the eggs: In a non-stick skillet, melt butter over medium-low heat. Crack in the eggs and cook sunny-side up or as preferred. Season with salt and black pepper.

Assemble the chilaquiles: Arrange tortilla chips on each plate. Spoon salsa verde over the chips to coat lightly. Top with black beans and shredded chicken. Add a cooked egg on top, then garnish with avocado slices, red onion, queso fresco, and cilantro (if using).

Prepare the Orange Pineapple Chia Spritzer: In a glass or shaker, combine orange juice, pineapple juice, sparkling water, and chia seeds. Stir or shake well, then let sit for 5 minutes for the chia to hydrate slightly. Add ice if desired.

Make the Café de Olla: In a small saucepan, combine water, cinnamon stick, brown sugar, and cloves. Bring to a boil. Add coffee grounds, stir, reduce heat, and simmer gently for 5–7 minutes. Remove from heat, let steep for a few minutes, then strain before serving.

Serve: the chilaquiles with spritzer and Café de Olla. Enjoy your flavorful Mexican-inspired breakfast!