Preheat oven to 350°F. Brush six 10-ounce ramekins with 1 tablespoon oil or spray with PAM. If the tortillas aren't pliable, stack them and microwave uncovered until warm and flexible, about 20 seconds.
Brush tortillas with the olive oil or spray with PAM and gently press 1 tortilla into each cup.
Place 1 tablespoon of black beans in the bottom of each ramekin, followed by 1 tablespoon of salsa. Gently crack 1 egg into each tortilla cup atop the salsa and beans. Spoon another tablespoon of black beans over followed by a bit of salsa and chopped scallions and liberally cover each with cheese - making sure to cover the egg completely.
Bake uncovered until egg whites are set, about 15-20 minutes (yolks will still be soft inside).
Serve immediately topped with a dollop of sour cream and chopped scallions - serve tabasco on the side, if desired.
Recipe Notes
HUEVOS RANCHEROS made by Sisters of the Community of Jesus