Huevos Rancheros

2 (14.5 oz) cans diced tomatoes, undrained
2 (14.5 oz) cans black beans, rinsed and drained
1 (4.5 oz) can chopped green chiles, undrained
2 tsp cilantro
3 tsp chili powder
1 tsp ground cumin
salt and pepper to taste
4 (6-inch) corn tortillas
4 large eggs
shredded cheddar cheese

Combine first 7 ingredients in a non-stick skillet and bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes. Break each egg individually into a custard cup and slip into tomato mixture. Cover and simmer 8-10 minutes or until eggs are done. Heat tortillas according to package directions. Remove eggs with slotted spoon. Place tortillas on plates. Top with tomato mixture, 1 egg, and cheese.