Pour the beans in a small sauce pot with chicken broth. Warm over medium heat until simmering, mash and smash; turn off the heat.
Place diced Bilinski’s and olive oil in a saute pan over medium heat until just browned. Take pre-roasted sweet potato and toss to warm. Place mixture on a paper towel covered plate.
Wipe the skillet out with a paper towel, then add 2 tablespoons olive oil and set back over medium-high heat. One at a time, add the tortillas. Let them puff up for 3-5 seconds, flip and repeat. Then remove the tortillas, and set on paper towels to drain. Repeat until all the tortillas are puffy and golden.
Using the same skillet, cook the eggs to order. Traditional Huevos Rancheros are made with sunny side up eggs.
To Serve: Top tortillas with warm black beans, Bilinski’s and sweet potatoes, eggs, sliced avocado, goat cheese and top with cilantro and jalapeños. Squirt with lime for extra freshness.