To make the green salsa, blend the tomatillos, onion, garlic, jalapeños and coriander in a blender until smooth. Add salt to taste. Pour into a saucepan with ¼ cup of olive oil and boil for 2-4 minutes.
For the red salsa, reheat the La Costena Mexican Salsa in a sauce pan at low heat from 3-4 minutes
For the beans, finely chop the onion and tomatoes. Heat a frying pan and add cooking oil, add the onion and tomatoes until onion golden. Add the can of La Costena Refried Black Beans and mix together. Turn flame off and cover to keep warm.
Heat oil in a frying pan. Place the tortillas one-by-one in the oil for 8 seconds, flip and repeat. Add extra oil as needed. Drain the tortillas on a paper towel, then place two side-by-side per serving plate.
Fry the eggs and place one fried eggs on top of each tortilla. Place refried black beans between each tortilla and egg to separate (divorce) them. Sparkle some cheese on top of the beans and dip 2 or 3 totopos on top of the beans.
Pour the red salsa over one egg, and the green salsa over the other.