Cut tortillas in half and then cut each half into four triangles.
In a large skillet, heat 1 Tablespoon of oil over medium heat. Add one-third of the tortilla triangles and cook, turning once, until slightly crispy. Remove tortillas. Repeat with remaining oil and tortillas.
Place crisped tortillas in the skillet.
Beat two eggs in a bowl and pour over tortillas. Cook and stir to coat tortillas with egg.
Add enchilada sauce and stir to coat.
Sprinkle cheddar/jack cheese over tortilla mixture.
Cover the pan and cook until cheese is melted, about three minutes.
To serve, spread a thin layer of beans on a plate. Pile tortilla mixture on top of beans. Top with guacamole, sour cream, and cotija or parmesan.
