Preheat oven to 400 degrees F.
Depending on how many you are serving, you can use 1-cup ramekins, custard cups, or large muffin cups to bake them in. I am making two servings.
Cut two flour tortillas to about 5 inches. You want them to be even with the edge of the vessel you are using. If they are just a little above the edge that is OK. Too high over the edge, and the tortillas will be very crisp. Wrap the tortillas in a paper towel, and one at a time, zap them for 10 seconds in the microwave (this softens the tortilla and makes them easier work with and to place into the cooking bowls). Spread a little softened butter on both sides of the heated tortillas, and press into your cooking bowls, creating tortilla cups.
Prepare Ahead of Time: You can make the tortilla cups up to 2 days ahead of time. Just store them in a zip-close freezer bag at room temperature. Re-crisp them in a 425 degree F. oven for 2 minutes before using. If you prefer a soft tortilla, simply stack the tortillas, wrap them in aluminum foil, and warm in a 350 degree F. oven until heated through.
In a bowl, mix together the black beans, salsa, pepper sauce, cilantro, freshly-ground pepper, and a little salt. Add or subtract ingredients according to your tastes (be creative).
Spoon 1/2 of the bean mixture into each baked tortilla cup. Crack one egg into each cup over the bean mixture. Note: Be careful not to break the yolks,
Bake until the egg is barely set, about 8 to 9 minutes (whites should be just starting to set). Watch closely so that the eggs do not overcook.
Top each cup with cheese, cover with aluminum foil, and bake for an additional 7 to 8 minutes until eggs are set and cheese is melted. The time will vary for your oven.
To serve, use a glove or towel to hold the ramekin or muffin tin, run a small off-set spatula around the egg cup to loosen the edges and carefully lift out of the cup.
Top with a dollop of sour cream and drizzle a little salsa on the edge. Top with extra fresh cilantro, if desired.
This is great served with fresh orange segments.
Makes 2 servings.
* You may use purchased flour tortillas. Learn Flour Tortillas - How To Make Flour Tortillas.
** If you have time you can use dried black beans and prepare them a day ahead. I used a good brand of canned black beans since I had them in my pantry.
*** Check out Karen's fantastic Smokey Toasted Arbol (or Guajillo) Salsa.
Baked Eggs and Spicy Black Beans in Tortilla Cups Recipe: https://whatscookingamerica.net/karencalanchini/bakedeggs-spicybeans-tortillacups.htm