Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Add the beans: Add the drained and rinsed black beans to the skillet and stir to combine with the salsa.

Simmer the base: Bring the mixture to a gentle simmer and cook for 3 minutes to warm the beans through.

Wilt the spinach: Add the fresh baby spinach to the skillet, stirring gently for about 2 minutes until the leaves are completely wilted into the sauce.

Make the pockets: Create four small pockets in the spinach and bean mixture using a spoon.

Add the eggs: Crack one egg into each pocket.

Toast the tortillas: While the eggs cook, heat a separate dry skillet over medium-high heat and toast the corn tortillas for about 1 minute per side until they are warm and slightly charred on the edges.

Finish and serve: Take the main skillet off the heat, sprinkle the crumbled cotija cheese over the eggs and beans, and serve immediately with the toasted tortillas.