Preheat waffle iron per manufacturer’s instructions.
In a large mixing bowl, mix all dry ingredients and blend well; add jalapeno, buttermilk, vegetable oil, and eggs; mix well and add cheddar cheese.
Pour 1/2 cup of batter into your waffle maker and cook until golden brown; repeat until all batter has been used. (Note: Depending on the size of your waffle maker, you may need to use more or less batter per waffle)
In a large pan, heat oil over medium heat; add onion, adobo chilies and garlic; saute for 5 minutes or until softened.
Add green chilies, tomatoes, tomato juice (reserved from can), beans, salt, cumin, garlic powder, chili powder and cocoa.
Stir well and cover partially; allow mixture to simmer for 20 minutes to thicken slightly.
Add eggs into sauce by cracking them into a small bowl and sliding them into the pan gently; repeat until all eggs are in pan. (Note: Depending on the size of your pan, you may need to cook the eggs a few at a time. If so, remove eggs after they have cooked fully and repeat this step until all eggs are cooked)
Cover pan and allow to simmer for approximately 4 minutes, or until eggs are set.
To serve, top each waffle with sauce mixture from pan, and egg.