Make the beans: Heat the oil in a saucepan over medium heat. Sauté the garlic and onion until the onions start to soften. Stir in the cumin, then stir in the black beans and ¼ cup of water, and season with salt and pepper. Simmer for 15-20 minutes to develop flavor. Remove from the heat and stir in cilantro.

Heat vegetable oil in a skillet over medium heat. Add the chorizo sausage and cook, breaking it apart with a spoon, until browned and cooked through. Then remove from the pan and set aside.

Add diced onion and bell pepper to the skillet. Cook until vegetables are softened, about 5 minutes.

Stir in the crushed tomatoes, ground cumin, chili powder, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens slightly. Then place into a blender and pulse until combined.

While the sauce is simmering, heat another skillet over medium heat and warm the corn tortillas until lightly browned and heated through. Keep them warm by wrapping them in a clean kitchen towel.

Heat butter in a nonstick pan. Cook the eggs as preferred. (over easy, sunny side up etc.)

To serve, place a warm tortilla on each plate. Top with black beans, chorizo, and eggs.

Garnish with chopped cilantro and sliced avocado. Sprinkle with cheese.

Pour orange juice into glasses and serve alongside the huevos rancheros.