Baked Chilaquiles with Black Beans and Kale

(6") corn tortillas, cut into sixths

few tablespoons light cooking oil (such as sunflower)

sea or kosher salt, as needed

jar red enchilada sauce (I use Sweet Creek's medium sauce)

a small yellow onion, peeled and thinly sliced

bunch of kale, stems removed and torn into large pieces

black beans, drained, rinsed, and drained again

large eggs

packed, grated mild melting cheese such as jack or goat gouda

chevre, feta, or cotija cheese, crumbled

cilantro leaves

lime wedges

salsa

or 2 ripe avocados, sliced

sour cream or thick, whole milk yogurt