I'll add corrected PDF's suitable for printing to bottom of recipe posts soon in case anyone needs them. For now, just reading them on a pc, tablet or phone works A-OK

I just realized, I've been creating the pdf's incorrectly for actual printing. They are 100% fine for digital viewing, but the steps get out of order on pages if printed. Me fix in future. Live and learn. Good thing I do not make my living as a pro printer. 😍

For The Written Recipe:
drive.google.com/file/d/16zDe...

WATCH ENTIRE HOW TO MAKE IT VIDEO

drive.google.com/file/d/1JzNV...

Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.
NOTE:
Any leftover ranchero sauce and refried beans make for great dips the next day.

PDF:
drive.google.com/file/d/1D0-P...

Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg.

Season with salt to taste and remove from heat.
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.

Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes.

In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds.

Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).

Reserve the cilantro and avocado. In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.

Dice the tomatoes, finely chop the onion, stem and mince the jalapeño, chop the cilantro and halve, pit, peel and slice the avocado.

¼cup neutral oil, such as safflower or canola
2 (15-ounce) cans black beans
¾ teaspoon ground cumin
¼ teaspoon smoked paprika
8 large eggs
8 (6-inch) warmed corn tortillas
Crumbled queso fresco, for serving

Ingredients
Yield:4 servings

2pounds ripe tomatoes
½ medium white onion
2 tablespoons lemon juice
1 small jalapeño
¼ cup cilantro leaves, plus more for serving
1 ripe avocado
2 teaspoons kosher salt, such as Diamond Crystal, plus more for seasoning
½teaspoon grated garlic

Bring to a simmer and cook for about 5 minutes. Taste and correct for seasoning. Serve with a trickle of olive oil in each bowl.

From my NYT recipe subscription

Add enough of the barley cooking water to cover by at least 2 inches, using fresh water if you need more. Put in the bouillon cube and several grindings of pepper, and stir for 15 or 20 seconds.

Add the broccoli and cook for 2 or 3 minutes, turning it over from time to time to coat it well. Add the cannellini beans and cooked barley and stir once or twice.

Put the olive oil and garlic in the soup pot, turn on the heat to medium, and cook, stirring frequently, just until the garlic turns a deep ivory, about 1 ½ minutes.