This smart sheet pan twist on the classic huevos rancheros is the perfect meal for a crowd and is easily customizable to suit your preferences/use whatever ingredients you have on hand.
Preheat oven to 400°F. Arrange tortillas in a single layer on a lightly greased rimmed baking sheet, overlapping slightly. Brush tortillas with oil, and sprinkle with 1/2 teaspoon each of the salt and chili powder.
Bake in preheated oven until lightly golden and toasted, about 15 minutes. Reduce oven temperature to 375°F.
While tortillas are baking, combine black beans, pico de gallo, chipotle chiles, adobo sauce, lime juice, and remaining 1 teaspoon salt and chili powder in a medium bowl; set aside.
Pour bean mixture evenly over hot tortillas, and create 6 shallow “wells” with the back of a spoon.
Crack 1 egg into each well, and sprinkle with cheese. Bake at 375°F until whites are set and yolks are still runny, about 12 minutes. Sprinkle with cilantro; garnish with sour cream, avocado, and hot sauce, if desired.