Heat oven to 400°F. Baste both sides of tortillas with Mazola® Corn Oil. Cut tortillas into bite sized pieces.
Lay, in single layer on baking sheet and bake 10 minutes, until golden brown.
Meanwhile, warm enchilada sauce in large saucepan. When chips are done, add one handful, at a time and stir to coat tortilla pieces.
Baste large cast iron fry pan with Mazola® Corn Oil. Spread the tortilla chips in pan. Add drained black beans on top. Make 6 wells and drop 1 egg into each well.
Bake 10 minutes. Remove from oven. Sprinkle with cheese and top with shrimp. Bake an additional 6-8 minutes, until eggs and shrimp are done.
Here is the recipe for Authentic Enchilada Sauce. Sauce can be made a week ahead. Store in refrigerator. Or if you want to store it longer. Freeze.Feel free to use a can though, if you are short on time.If you can't find queso fresco or cotija, you can use a Mexican cheese blend, Monterey Jack or mild cheddar.Suggested Toppings;