Preheat the oven to 425°F convection or 450°F conventional. Line a baking sheet with aluminum foil.

Cut the lime in half. Pick apart some of the cilantro for garnish if desired, and roughly chop the remaining cilantro. Cut the avocado in half, discard the pit, and thinly slice the flesh. In a mixing bowl, toss the shredded cabbage slaw, chopped cilantro, and the juice from the lime. Season to taste with salt and pepper. Set aside to marinate.

Empty the black beans and their liquid into a saucepan. Stir in the Cubano spice blend, then bring to a simmer over medium heat. Cook for 5 min, or until thoroughly heated, then turn off the heat. Mash the beans to your preference. Season generously with salt to taste.

Bring the ranchero sauce to a simmer in a nonstick sauté pan over medium heat. Carefully crack the eggs into the pan and season with salt and pepper. Cover the pan and cook for 3-4 min, or until the egg whites have set and yolks are cooked to your liking. Turn off the heat.

Meanwhile, lightly rub both sides of the flour tortillas with a small amount of cooking oil. Arrange the tortillas on the lined baking sheet, overlapping if needed. Place into the oven for 3-5 min, or until crispy and browned. Carefully remove from the oven and set aside for assembly.

Spread a dollop of the black beans onto each tortilla, then top with an egg. Spoon the remaining ranchero sauce over the eggs and tortillas as desired. Arrange the cilantro-cabbage slaw and the avocado slices alongside the huevos rancheros. Top with the cotija cheese and sour cream, and garnish with the reserved cilantro.