Huevos Rancheros

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1. 1
   Heat broiler. Line a rimmed baking sheet with foil; arrange 3 large plum tomatoes, halved, and 1 serrano chile, halved, seeds removed, cut side down, in the center. Broil until tomato skins are browned in spots and chile is deeply charred, 6–8 minutes.
2. 2
   Transfer chile to a cutting board. Turn tomatoes cut side up and continue to broil until browned in spots on top, about 5 minutes more. Let tomatoes cool slightly. Finely chop chile.
3. 3
   Transfer tomatoes and chile to a molcajete. (Alternatively, you can use a small bowl and a potato masher or fork.) Add 2 garlic cloves, finely chopped, ¼ cup finely chopped white onion, 3 Tbsp. finely chopped cilantro, 2 Tbsp. extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and smash to a chunky textured paste. Taste salsa and season with more salt if needed. Set aside.
4. 4
   Melt ½ cup (1 stick ) unsalted butter in a medium saucepan over medium-high heat. Add 2 garlic cloves, finely chopped, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, and 1 tsp. ground cumin; season with freshly ground pepper. Cook, stirring, until fragrant, about 1 minute. Stir in one 15.5-oz. can black beans, rinsed, and ¼ cup water and bring to a simmer. Mash beans with a potato masher or fork until mostly smooth. Continue to cook, stirring often, until most of the liquid has evaporated, about 2 minutes. Beans should be risotto-like in consistency (loose enough to fall off a spoon). If beans are too thick, add a splash more water. Remove from heat, cover, and keep warm.
5. 5
   Heat 3 Tbsp. unsalted butter in a large nonstick skillet over medium until melted and bubbling. Crack 3 large eggs into pan, leaving a couple of inches around each to keep them from sticking together. Cook until whites are set but yolks are still runny, about 4 minutes. Transfer to a large plate. Add remaining 1 Tbsp. unsalted butter to pan and repeat cooking process with remaining 3 large eggs. Transfer eggs to plate; season with kosher salt and freshly ground pepper.
6. 6
   Wipe out skillet and set back over medium heat. Working in batches as needed, toast 12 corn tortillas, preferably blue, until warm and browned in spots, about 1 minute per side.
7. 7
   To assemble, place 2 tortillas on each plate. Generously spread refried beans over tortillas and top each plate with a fried egg. Top with reserved salsa, then finely crumbled Cotija cheese, sliced avocado, and cilantro leaves as desired.