1. Prepare salsa. In a medium bowl, combine tomatoes, onions, jalapeno, cilantro, garlic, lime juice, and salt. Stir to mix well. Set aside.
2. Spray a large nonstick skillet with olive oil cooking spray. Heat each tortilla over medium-high heat until slightly browned and crispy on one side, about 1 minute. Spread crispy side with 1/4 cup refried beans. Return to skillet, bean side up, and heat until bottom of tortilla is slightly browned and crispy and beans are warmed through, about 2 to 3 minutes. Transfer to individual plates.
3. Spray skillet with additional olive oil spray as needed. Fry eggs 2 at a time over medium-low heat until whites are fully cooked and yolks are thickened but not hard. Place 1 egg on top of each tortilla and top with about 1/4 cup salsa. Garnish with 2 slices avocado and a lime wedge and serve immediately, with additional salsa in a bowl on the side.
Source: Hannaford fresh Magazine, July - August 2011