1/4 cup corn or grapeseed oil for frying, or more as needed
Four 5-inch corn tortillas
1/4 cup Refried Beans or any soft, well-seasoned beans
Salt and black pepper to taste
1/2 cup Salsa Roja or any tomato-based salsa, preferably homemade
1/4 cup crumbled fresh Mexican cheese, like queso fresco, blanco, or ranchero
Preheat the oven to 350F. Heat the oil in a small skillet over medium heat. When the oil is hot but not smoking, fry the tortillas one at a time until softened and heated through, about 3 seconds per side. Make sure they do not crisp. Drain on paper towels. Spread 1 tablespoon of the beans in the center of each tortilla and set aside. Meanwhile, use a little more oil to fry the eggs sunny side up (a nonstick skillet will make your life easier), sprinkling with salt and pepper as they cook. Place an egg in the center of each tortilla, then top with 2 tablespoons salsa and 1 tablespoon cheese. Carefully transfer the tortillas to a baking dish that fits them snugly. Bake until the cheese is melted, about 5 minutes, then serve immediately. Omit the tortillas and Refried Beans. Scramble the eggs in oil; as they are beginning to set in the pan, stir in the salsa and cheese. Season to taste with salt and pepper and serve.