Ecuadorian Huevos Rancheros

Heat a non-stick skillet over medium heat. Add onion and garlic; cook and stir until softened and translucent, 8 to 10 minutes.

Combine black beans with cooked onion and garlic in a bowl. Place tortilla bowls into serving bowls; spoon bean mixture into tortilla bowls.

Heat non-stick skillet over medium-low heat; crack eggs onto skillet and cook to desired doneness, about 4 minutes for medium. Place eggs on black bean mixture; sprinkle with Cheddar cheese.

Cook each bowl in the microwave until cheese is melted, 30 to 45 seconds. Top with avocado and sour cream.