Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside.

In a mixing bowl, combine the eggs, milk, flour, salt, and melted butter. Whisk until smooth and let rest at room temperature for about 10 minutes.

Carefully remove the hot skillet and pour in the batter, swirling it around to coat evenly. Bake for 20-25 minutes until puffed and golden brown.

While the Dutch baby bakes, heat olive oil in a skillet and sauté the chopped onion until translucent. Add minced garlic, cumin, black beans, stock, and lime juice, stirring until heated through.

In a bowl, mix diced tomatoes, banana shallot, cilantro, lime juice, and a pinch of salt to prepare Pico de Gallo.

Remove the Dutch baby from the oven and top with refried beans, fried eggs, Pico de Gallo, shredded cheese, avocado, and salsa.