1. Place the diced tomatoes and salsa in a saucepan and bring to a boil. Simmer on low heat for 5 minutes. Add the black beans and cook until heated through, 2 minutes.
2. Bring a pot of salted water to a boil. With a large spoon, stir the water in a circular motion. One at a time, crack the eggs into a small cup and carefully slide each egg into the center of the whirlpool. For a soft poached egg, gently simmer for about 3 minutes. For a firmer egg, gently simmer for 4 minutes. Remove with a slotted spoon.
3. Gently warm the tortillas in a skillet for 1 minutes on each side. Arrange the tortillas on a plate. Spoon the salsa, beans and egg over each tortilla. Top with crumbled queso blanco
Per serving: 462 calories, 18g fat, 8g saturated fat, 273mg cholesterol, 1375mg sodium, 48g carbohydrate, 13g fiber, 8g sugar, 27g protein