Huevos Rancheros with Black Bean Salsa

**Prepare the Black Bean Salsa:** In a medium bowl, combine the black beans, corn kernels, red onion, red bell pepper, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.

**Fry the Eggs:** Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, carefully crack the eggs into the skillet. Cook until the whites are set and the yolks are still runny, about 3-5 minutes. Season with salt and pepper to taste.

**Warm the Tortillas:** While the eggs are cooking, warm the corn tortillas in a separate pan or microwave according to package instructions. Alternatively, lightly brush each tortilla with olive oil and toast in the same skillet used for the eggs until softened and slightly browned, about 30 seconds per side.

**Assemble the Huevos Rancheros:** Place two warmed tortillas on each plate. Top each with a fried egg. Spoon a generous amount of the black bean salsa over the eggs.

**Optional Toppings:** Sprinkle with shredded Monterey Jack cheese, add a dollop of your favorite salsa, and a dash of hot sauce for extra flavor.