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1
If using dried beans, pick over the beans and discard any stones.
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2
Put in a bowl, cover generously with cold water, and let soak for at least 8 hours.
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3
Drain the beans, put in a medium saucepan, and add cold water to cover by 2 inches.
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4
Add the onion, garlic, chipotle, and cumin and bring to a boil over high heat.
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5
Reduce the heat and simmer, adding more water if the beans appear dry, until the beans are tender, 1 to 1 1/2 hours.
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6
Season with salt and pepper.
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7
The beans can be made 8 hours in advance and refrigerated.
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8
Reheat before serving.
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9
If using canned beans, put them in a saucepan with the onion, garlic, chipotle, cumin, and 1 cup cold water and bring to a boil over medium heat.
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10
Cook for 5 minutes.
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11
Season with salt and pepper.
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12
To fry the tortillas, heat the oil in a medium saucepan over medium heat until it reaches 350F on a deep-fat thermometer.
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13
Fry the tortillas, one at a time, turning once, until just crispy, 20 to 30 seconds.
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14
Transfer to a plate lined with paper towels and season lightly with salt.
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15
To cook the eggs, melt the butter in large nonstick saute pan over medium heat.
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16
Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are completely firm but the yolks are still soft, about 2 minutes.
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17
To serve, put some of the red chile sauce in the center of 4 large plates and swirl to cover the bottom.
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18
Put 2 fried tortillas on each plate.
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19
Top each tortilla with a fried egg and top each egg with some of the guacamole and cheese.
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20
Drain the beans and spoon them along with some green chile sauce on the tortillas.
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21
Garnish with the chopped cilantro.
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22
Combine the avocado, onion, jalapeno, lime juice, and cilantro in a medium bowl and season with salt and pepper.
