Ingredients
- 1 tablespoon vegetable oil
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground chipotle
- 1/2 teaspoon kosher salt
- 1/2 cup chicken or vegetable broth, divided
- 4 (6-inch) flour tortillas, plus more for serving
- 1 cup refried black beans
- 1 1/2 cups mexican blend shredded cheese, divided
- 4 large eggs
- 1 avocado, sliced, for topping
- chopped fresh cilantro
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