Using a sharp knife or pizza cutter, cut tortillas into 6ths or 8ths, depending on the size of the corn tortilla.
Add avocado oil to a cast iron skillet over medium-high heat.
Once warmed, add sliced tortillas and sauté for 8-10 minutes, or until crispy and golden.
Add red chile sauce to skillet and cook an additional 2-3 minutes, stirring frequently. Add black beans and stir to warm.
Remove skillet from heat and garnish with red onion slices, cotija cheese, avocado, cilantro, and fried eggs. Enjoy immediately!