Heat 1 tablespoon of neutral oil in a skillet over medium heat. Add the corn tortilla and cook for about 1-2 minutes on each side until golden and crispy. Remove and place on a paper towel.
In the same skillet, crack one large egg and cook to your desired doneness. For sunny-side-up, cook until the whites are set but the yolk remains runny.
If using leftover refried black beans, warm them in a small saucepan over low heat. If using canned beans, drain and rinse before warming.
On the crispy tortilla, spread the warm refried black beans evenly. Top with the cooked egg, sliced avocado, quick-pickled onions, and drizzle with Ancho-lada sauce.
Garnish with crumbled cotija cheese, fresh cilantro leaves, and alfalfa sprouts if using. Serve with a lime wedge on the side.
