Start by making your salsa. This can be made a day or two ahead of time.
Slightly fry the tortillas in the skillet for about 30 seconds on each side until they are pliable and slightly toasted.
Using the same skillet, fry the eggs to your liking. I like to keep soft yolks and just a little runny but not too much. Season them with kosher salt and pepper.
Spread a layer of warm refried beans on each tortilla. Place a fried egg on top of the beans on each tortilla.
Spoon salsa over the eggs, ensuring an even distribution. Sprinkle shredded cheese and add any other toppings you want.
This breakfast doesn’t’ need much else on the side. For drinks this goes great with Cafe De Olla or Atole De Maizena.