For tortillas: Heat oil in a skillet over medium-high heat. Lightly fry each tortilla, place on paper towels to drain. Reduce heat to medium and use the same skillet to prepare eggs.

For Eggs: Add additional oil if needed to skillet. Add eggs, salt, and pepper to skillet. As eggs begin to set, gently pull the eggs across the skillet until thoroughly cooked. Place cooked eggs in a plate, wipe down skillet and use to make black beans.

For Black Beans: Heat oil in a skillet over medium-high heat. Add onion, cook, until light and translucent, about five minutes then add garlic and cook an additional minute. Place onion-garlic mixture into blender or food processor, add black beans, water salt, and pepper. Blend or puree until smooth. Return black bean sauce to skillet and keep warm.

To assemble enchiladas: Dip each tortilla in bean sauce, fill with egg, sprinkle with cheese, roll, and place in baking dish. Repeat this process until all tortillas are rolled. Bake for 10 minutes. Serve warm with salsa, crumbled queso fresco, and cilantro.