• 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 3/4 cup 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.

Guajillo Enchilada Sauce

• Dry toast chiles by slowly running them over the flame on a stove. If you have an electric stove, heat a skillet on medium heat, place the chiles in a skillet, and toast each side for about 30 seconds or until the chiles are soft and flexible.
• Cut a slit in the side of the chiles, open the chiles, and remove seeds and stem.
• Place chiles in a small pot, cover with 2 cups of water, and bring to a boil. Turn off the heat, cover the pot, and let the chiles soften in the water for 30 minutes.
• Heat 2 teaspoons of avocado oil in a medium-sized saucepan. Add onions, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until the onions are beginning to caramelize.
• Place chiles, chile cooking liquid, boullion, and onion mixture in a blender and puree. Push the mixture through a sieve.
• Heat 2 Tablespoons avocado oil in a saucepan over medium heat. Add flour and mix for a minute to form a paste.
• Slowly whisk in the chile mixture. Bring to a boil, then reduce heat and simmer for five minutes.
• Taste and adjust seasoning if needed.