Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until soft and pliable. Keep them wrapped in a clean towel to stay warm.

Prepare the ranchero sauce: If using homemade sauce, warm it in a small saucepan over low heat. If using store-bought, follow the package instructions to heat it.

Fry the eggs: Heat 1 tbsp of oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.

Heat the refried beans: In a small saucepan, warm the refried beans over low heat, stirring occasionally. Add a splash of water if needed to reach a creamy consistency.

Assemble the dish: Spread a layer of refried beans on each tortilla. Top with a fried egg, then spoon ranchero sauce over the eggs.

Garnish and serve: Sprinkle with crumbled queso fresco and chopped cilantro. Add avocado slices on the side and serve with lime wedges for squeezing.