To make the beans: In a pot add olive oil and onion over medium heat. Cook for about 2 minutes.

Add the garlic and cook for 1 minute more. Add the beans, cumin and stock. Cook about 12 minutes. Season with salt and pepper to taste.

Use a fork or potato masher and mash the beans. Set aside until ready to use.

To make the salsa: Place all the ingredients in the food processor and process.

Place the mixture in a pan and simmer, stirring occasionally, until salsa is thickened, about 12 minutes.

To assemble: Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and queso fresco. Sprinkle with cilantro and serve.