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1
Make the Pico de Gallo: Combine the ingredients in a medium bowl and mix well.
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2
Cover and refrigerate.
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3
Preheat the oven to 350 degrees.
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4
Set aside a generous 1/3 cup salsa.
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5
Place remainder in a 2-quart saucepan, add the black beans and their juice, stir and cook over medium heat until thickened but still juicy, about 10 minutes.
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6
Heat the oil in a small saucepan over medium heat and add the onions.
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7
Cover and cook until tender, about 7 minutes, stirring frequently.
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8
Set aside.
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9
Grease 4 (8-inch) round cake pans, pie plates or oven-safe skillets with cooking spray and carefully fit a tortilla in each, gently pleating the excess on the sides.
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10
Bake until crisp, 8 to 10 minutes.
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11
Meanwhile, scramble the eggs.
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12
(I like to put the raw eggs through a colander and cook them in a nonstick pan over a pot of simmering water.)
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13
Spread a generous tablespoon of reserved salsa over the bottom of each tortilla cup and spoon 1/4 of the scrambled eggs and then 1/4 of the cheese on top of each.
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14
Heat in the oven until the cheese melts, about 2 minutes.
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15
To serve: Carefully slide each tortilla cup from the pan onto a serving plate.
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16
Stir the onions into the black-bean mixture and season with salt and pepper.
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17
Serve with the bean mixture, Pico de Gallo and the sour cream on the side, to spoon as desired into the tortilla cups.
