Turn on the heat to medium in a medium pot add oil and the half onions, cook for 3 minutes, stirring a few times. Add the rice, kosher salt, black pepper and chicken stock, bring to a boil, stir once or twice, cover and reduce heat to low and cook for 15 minutes. Once rice is done, stir in the cilantro and Herdez green salsa, cover, and let rice steam for 5 minutes.
Turn on the heat to medium in a medium pot add oil and the half onions, cook for 3 minutes, stirring a few times. Add the black beans and water, bring to a boil, stir once or twice, reduce heat to medium-low and cook for 10-12 minutes, stirring occasionally. Add the cumin, garlic powder, onion powder, dry oregano, coriander, kosher salt and black pepper. Taste and adjust seasoning.
Turn on the heat to medium-high in a small skillet, let skillet get hot for 1 minute. While skillet is heating up, pierce tortillas all over with a fork, add 1 teaspoon of oil and 1 tortilla to skillet and cook for 30 seconds on each side, repeat until all tortillas are done. When tortillas are done place on a plate, then on top add 1 heaping tablespoon of cilantro rice and 2 tablespoons of black beans.
In the same skillet, you cooked the tortillas in, reduce the heat to medium, add 2 teaspoons of oil, add 2 eggs, season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper per egg, cook for 30 seconds, flip over, cook for 20 seconds, then place the one egg on top of each tortilla. Garnish with chopped cilantro and more Herdez salsa.