Huevos Rancheros in Tortilla Cups

Ingredients

• 4 tablespoons olive oil, divided
• 6 6- to 6 1/2-inch-diameter corn tortillas
• 1 15-ounce can pinto beans or black beans, drained
• 2/3 cup chopped fresh cilantro, divided
• 1 teaspoon ground cumin
• 6 large eggs
• 3/4 cup grated Monterey Jack cheese
• 1 cup purchased pico de gallo
• 2 to 3 teaspoons bottled chipotle hot sauce

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