Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and set aside.
Heat 2 tablespoons of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Place the wrapped tortillas in the oven to warm.
Add the cumin and chili powder to the onion and cook 1 minute. Add the pinto beans and 1/2 cup water and cook for 5 minutes or until most of the water has evaporated. Remove from the heat and mash with a potato masher or fork until smooth with some lumps. Add salt and pepper, to taste, and keep warm while you cook the eggs.
Heat the remaining 2 tablespoons oil in a large skillet over high heat until hot. Reduce the heat to medium-low, break the eggs into the pan and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper. To serve, spread some of the pinto bean mixture on each tortilla, top with 2 eggs, some of the cheese, salsa, and crumbled tortilla chips. Roll up and serve.
1 tablespoon fresh lime juice
After you remove the papery husk of the Mexican tomatillo, you're looking at a vegetable with a strong resemblance to a small green tomato. It doesn't taste like a tomato, though. Rather, it has a faintly lemony flavor all its own. Tomatillos are a key ingredient in the Mexican green salsa that is served with many dishes alongside red (or tomato-based) salsa. I have specified Tomatillo Salsa as the topping for the Fried Eggs and Refried Bean Tortillas, but it would also be delicious with any grilled or sauteed fish or chicken.
Combine the tomatillos, scallions, cilantro, oil, lime juice, jalapeno, and garlic in a food processor and pulse until the ingredients are almost smooth with a few small chunks. Add salt and pepper, to taste.
Cover and refrigerate until ready to serve.