Heat 1 tbsp olive oil or lard in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and 1 minced garlic clove. Sauté 2–3 minutes until translucent and fragrant, but not browned.

Add beans and season

Add 1 1/2 cups drained pinto beans to the skillet with 1/2 tsp ground cumin and 1/2 tsp salt. Stir to combine and cook 1 minute to warm the beans.

Mash to refry

Using a potato masher or fork, mash the beans in the skillet while gradually adding 2 tbsp water or reserved bean liquid until you reach a creamy but slightly chunky consistency. Cook 3–5 minutes, stirring occasionally, to thicken. Adjust seasoning to taste. Keep warm on low while you prepare other components.

Salsa Ranchero

Roast or pan-char vegetables

Place 3 halved roma tomatoes, 1 halved jalapeño (stem removed), 1/2 cup quartered onion, and 1 garlic clove on a dry cast-iron skillet or comal over medium-high heat. Roast, turning occasionally, until skins are blistered and charred in spots (6–8 minutes). Alternatively, broil on high for 6–8 minutes, turning halfway.

Blend salsa

Transfer the charred vegetables to a blender or food processor. Add 1 tsp vegetable oil, 2 tbsp chopped cilantro, 1 tsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Pulse 6–8 times for a chunky salsa. Taste and adjust salt or lime. If you prefer smoother salsa, blend longer.

Simmer (optional)

For a deeper flavor, pour the blended salsa into a small saucepan and simmer over low heat 4–6 minutes, stirring occasionally. Keep warm.

Tortillas & Assembly

Warm and crisp tortillas

Heat a large skillet over medium-high. Add 2 tbsp vegetable oil and when hot, fry each corn tortilla 20–30 seconds per side until lightly crisp and golden at edges (or brush oil and toast on a dry skillet for a lighter version). Transfer to a paper towel-lined plate and season lightly with a pinch of salt.

Assemble base

Place warmed tortillas on a baking sheet or platter. Spoon about 1/4 cup of the refried beans onto each tortilla and spread evenly, leaving a small border.

Add cheese

Sprinkle about 1/4 cup shredded cheddar cheese over the beans on each tortilla. If you prefer the cheese melted, place assembled tortillas under a broiler or in a 375°F (190°C) oven for 2–3 minutes until cheese melts.

Eggs & Garnish

Fry eggs

In a nonstick skillet, heat 1 tbsp butter or oil over medium. Crack 4 eggs into the skillet (cook in batches if necessary) and cook sunny-side up 3–4 minutes until whites are set but yolks still runny; cover for 30–60 seconds if you want whites fully set. Season each egg with a pinch of 1/4 tsp salt and 1/4 tsp pepper divided among eggs.

Top tortillas

Using a spatula, place one fried egg on top of the cheese-and-bean layer of each tortilla.

Finish and serve

Spoon 2–3 tbsp warm salsa ranchero over each egg (more or less to taste). Garnish with chopped cilantro and serve with lime wedges on the side. Serve immediately so yolks remain runny and tortillas stay crisp.