Make the charred tomato-jalapeño salsa: halve the roma tomatoes and remove large stem bits. Heat a large cast-iron skillet or heavy sauté pan over high heat until smoking just slightly. Add the whole jalapeño and tomato halves cut-side down (no oil). Char for 4–6 minutes, turning the jalapeño once, until the tomato skins are blackened in spots and the jalapeño blistered. Charring concentrates sugars and adds a pleasant smoky, roasted flavor that replaces the need for chipotle or smoked peppers.

While still hot, transfer the charred tomatoes and jalapeño to a blender or food processor. Add the quartered red onion (reserve a little onion for garnish if you like), garlic cloves, 1 tbsp olive oil, lime juice, 1/4 tsp kosher salt and a pinch of black pepper. Pulse briefly until the salsa is coarsely blended — you want some texture so it holds on the tortillas. Taste and adjust salt and lime. Blending while hot helps meld flavors and mellows raw sharpness.

Prepare the refried black beans: heat 1 tbsp olive oil in a medium sauté pan over medium heat. Add the remaining diced red onion and sauté until translucent, about 3–4 minutes — sautéing softens and sweetens the onion. Add the drained black beans, 1/2 tsp ground cumin, 1/4 tsp smoked paprika and 1/2 tsp kosher salt. Cook 2–3 minutes to warm through and 'toast' the spices to bloom their aromatics.

Use a potato masher or back of a spoon to mash roughly two-thirds of the beans in the pan, leaving some whole beans for texture. Add 2–3 tablespoons of water (or reserved bean liquid) as needed to loosen to a spreadable consistency. Simmer for 2 minutes more — mashing and simmering together creates a creamy, cohesive bed for the eggs while retaining bite.

Make the avocado crema: in a small bowl, mash the avocado with sour cream (or crema), 1/2 tbsp lime juice, a pinch of salt and a grind of black pepper until smooth and silky. The acid in the lime prevents browning and brightens the fatty avocado, while sour cream adds tang and a luxurious texture.

Crisp the tortillas: in a large skillet, heat the butter over medium-high heat. When foaming subsides and the butter is sizzling, fry each corn tortilla 45–60 seconds per side until golden and slightly blistered. Work in batches and keep cooked tortillas warm in a low oven (200°F / 95°C) between layers of a clean towel. Frying in butter adds nutty richness and makes the tortillas sturdy enough to hold the beans and egg without becoming soggy.

Fry the eggs: wipe out the skillet, add a drizzle (about 1 tsp) of oil and reduce heat to medium. Crack eggs into the pan, spacing them apart. Cook sunny-side up 3–4 minutes until whites are set but yolks still runny; cover the pan for 30–45 seconds if the whites are slow to set. For over-easy, flip carefully and cook 20–30 seconds. A runny yolk acts like a luxe sauce when it breaks over the beans.

Assemble the plates: spread about 3–4 tablespoons of warm refried black beans on each crisp tortilla. Place a fried egg on top, spoon 2–3 tablespoons of the charred tomato-jalapeño salsa over the egg and around the plate, drizzle with 1–2 tablespoons avocado crema, and finish with a generous sprinkle of crumbled cotija, chopped cilantro and sliced green onions. Season with flaky sea salt and a final squeeze of lime if desired. The assembly order (beans first, then egg, then salsa) protects the tortilla from becoming soggy while letting the salsa and yolk mingle on the plate.

Serve immediately so you enjoy the contrast of textures: the crisp tortilla, creamy beans, silky yolk and bright, smoky salsa. Leftovers can be refrigerated (store components separately) and refreshed gently in a skillet or oven.