1 In a small saucepan, heat beans over medium heat until warmed through. Remove from heat, cover and set aside.

2 Scramble three eggs with 1 1/2 tablespoons of water and 1/4 teaspoon of kosher salt.

3 In a frying pan over medium heat, cook scrambled eggs and when they're about 1/2 to 3/4 of the way cooked, add 1/4 cup salsa verde or roja and mix in well with the eggs. Continue cooking until they reach desired consistency.

4 In a small frying pan, heat 2 tablespoons of canola oil while the eggs are still cooking. When the oil is hot, lightly fry each tortilla on both sides, about 1 minute per side. Remove from oil and drain on a plate line with paper towels.

5 To assemble: Spread half the beans on each tortilla, top with scrambled egg and salsa mixture, drizzle with crema mexicana, more salsa if desired, and sprinkle queso cotija on top if desired.