In a large skillet, pour the oil to about ¼ inch deep. Heat until shimmering. Fry the tortillas until lightly crisped. Drain on paper towels.
Crack the eggs into the remaining hot oil and cook to taste. Season with salt and pepper.
Lay out two tortillas on each plate. Divide the refried beans among the tortillas and spread evenly. Spread 2 tablespoons of enchilada sauce over the beans on each tortillas. Top each tortilla with a fried egg. Garnish with avocado slices and chopped tomatoes. Serve immediately with hot sauce or salsa on the side.
Notes
You can also use flour tortillas if you have those on hand