INGREDIENTS
1 tbsp
vegetable oil
1/2
medium onion, chopped
2
garlic cloves, minced
1 14.5 ounce can
fire roasted diced tomatoes
1/2 tsp
dried oregano
1/2 tsp
ground chipotle
1/2 tsp
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
coarsely chopped fresh cilantro, for topping