Preheat oven to 375°F and prep an 18- by 13-inch rimmed sheet pan, lined with parchment paper or foil
In a small bowl, combine refried beans and salsa until blended. Lightly brush both sides of tortillas with oil. Place on prepared pan, spacing evenly. Divide bean mixture evenly among tortillas, spreading to 1⁄2 inch from the edges and using the back of a spoon to create a slight well in the center of each. Break 1 egg into each well.
Bake in preheated oven for 14 to 18 minutes or until egg whites and yolks are firm, not runny. Serve topped with avocados, queso fresco and add cilantro, green onions, jalapeño and chipotle salsa, as desired.
Tips: An equal-size can of black beans or pinto beans, drained, rinsed and mashed with a fork, can be used in place of the refried beans and flour tortillas can be used in place of the corn tortillas.