Place 1/2 ounce vegetable oil in an 8-inch nonstick sauté pan.

Place pan over medium high heat.

When oil is hot and shimmering, place the 3 eggs into pan.

Season with salt and pepper.

Cook for 1 minute, or until the egg whites begin to set on the bottom. Lower the heat and continue to cook the eggs for approximately 2 - 3 minutes more or until the egg whites are completely set. When cooked correctly the egg whites will be firm to the touch (not runny) with the yolks still clear and very loose.

Remove eggs from heat and keep warm.

Ladle 1/2 ounce vegetable oil onto flat grill or another pan to warm.

Warm oil over low heat.

Place tortillas onto the oiled flat grill or into the pan. Cook for about 30 seconds. Flip tortillas over.

Sprinkle equal amounts of cheese over two of the tortillas, 1 ounce per tortilla.

Place one of the remaining two tortillas on top of one with cheese. Place the last tortilla on top of the other tortilla with cheese. Continue to cook for another 30 - 45 seconds or until the bottom tortilla is slightly crispy and the cheese has begun to melt.

Flip the quesadillas over. Cook for another 30 - 45 seconds or until the cheese has melted completely.

Remove from heat, cut into wedges and keep warm.

Place the black beans onto a serving plate covering the entire area within the rim.

Place the quesadillas on top of the black beans, slightly shingled at the center point (See photo above).

Place cooked eggs on top (centered) of the quesadillas.

Ladle ranchero sauce randomly over and around the eggs (leaving the yolks uncovered) and on top of the quesadillas. It is acceptable for some of tortillas to remain visible after the sauce is ladled on.

Sprinkle 1/2 ounce grated cheese over the eggs and tortillas, leaving the egg yolks uncovered.

Drizzle sour cream over the eggs and cheese.

Slice the avocado twice and place it on top (centered) of the eggs.

Sprinkle pico de gallo over the center of the avocado.

Garnish with chopped cilantro.

Serve hot.