Red Bean Huevos Rancheros

1. In a small skillet, heat the beans over high heat until they start to simmer. Reduce heat and keep at an uncovered simmer for about 10 minutes, stirring occasionally, until thickened and pasty.
2. In a skillet large enough to hold a tortilla, heat a thin layer of vegetable oil over high heat, roughly 1/2 cup. When hot, add a flour tortilla and cook for 20 to 30 seconds (it will puff up in the center). Turn over with tongs to cook the other side, until golden and toasty. Remove to a paper towel-lined plate and repeat with second tortilla.
3. Discard the oil in the skillet and return it to a high heat. Add the salsa; when it boils, reduce heat to a low simmer.
4. Crack each egg into a small bowl. Gently pour out each egg onto the salsa, sprinkle a little salt over them, and cover the pan. Simmer covered until the eggs are set to your desired degree of doneness, about 4 to 8 minutes. Turn off the heat.
5. Place a tortilla on a plate, then top with beans, salsa and eggs, and finish with cheese, cilantro, sour cream, and guacamole. Ole!