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Tortillas with Eggs and Spicy Bean Chili

['1/2 cup canned peeled tomatoes', '1/4 cup chicken stock', '1/4 small yellow onion', '2 teaspoons ground cumin', '1 clove garlic', '1/2 chile in adobo', '1 tablespoon vegetable oil', '1 can (14 ounces) black beans', '2 eggs', '2 corn tortillas (6 inches each)', '1/4 cup Cotija cheese', '6 thin slices avocado', '1/8 cup cilantro leaves, roughly chopped', '2 lime wedges']

In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes. In an 8" nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don't touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes. Serve on tortillas and top with cheese, avocado and cilantro, plus lime for garnish.

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