Make tomato sauce - Peel and finely chop enough red onion to measure 1 cup.  Finely chop an additional 2 tablespoons onion for garnish.  Finely chop, press, or grate enough garlic to measure 1 teaspoon.  If using, coarsely chop the chipotle chile.  In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking.  Add the 1 cup onion, season with salt, and cook, stirring occasionally until softened, 5 to 7 minutes.  Raise the heat to med-high, stir in the garlic and the Yucatan spice blend (you can substitute with your favorite Mexican seasoning), and cook until fragrant, about 30 seconds.  Add the tomatoes, 1/2 cup water, and as much chipotle chile as you like and season lightly with salt.  Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce thickens slightly, 8 to 10 minutes.  

Prep the black beans and garnishes - Rinse the beans, trim the ends from the radishes; thinly slice, cut the avocado in half.  Remove the avocado pit, scoop out the flesh, and cut the flesh into bite-size pieces.  Cut half the lime into wedges.  Save the rest for another use.  Coarsely chop the cilantro.

Fry the eggs - In a small frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking.  Crack the eggs directly into the pan and season with salt and pepper.  Cook until the whites have set and the yolks are slightly runny.  2 to 3 minutes.  If you prefer firmer yolks, cook for 1 to 2 minutes longer.  Transfer to a plate.  While the eggs cook, finish the chilaquiles.

Finish the chilaquiles - Stir the black beans into the tomato sauce and cook until heated through, 1 to 2 minutes.  Remove from the heat, season to taste with salt, and stir in about 2 cups of tortilla chips.

Serve - Transfer the chilaquiles to individual bowls.  Garnish with the radishes, avocado, lime wedges, cilantro, and remaining 2 tablespoons onion.  Top with the eggs, crumble the queso fresco on top, and serve.