Combine all Salsa ingredients in the bowl of a food processor fitted with a metal blade and pulse until you have the consistency you prefer.
Refried Pinto Beans
Heat the oil in a sauce pan over medium heat and add the onion and garlic. Sauté until softened, about 15 minutes. Add the remaining ingredients except the lime juice and cook until the bean are warmed, about 10 minutes.
Use an immersion blender just enough to start to mash the beans. Alternative you can pour them into the bowl of a food processor fitted with a blade and pulse approximately 10 times.
Stir in the lime juice and adjust for seasoning.
Halve, lightly oil, and roast the mini peppers under the broiler on a baking sheet until softened and crisped around the edges.
Brush the tortillas with oil and arrange on a baking sheet. Turn the oven from broil to 250˚F and slide the tortillas in to slightly crisp, about 10 minutes.
Spread the tortillas with Refried Pinto Beans, followed by the Tomatillo-Avocado Salsa and roasted mini-peppers.
Fry the eggs in a little butter and place on top of the tortillas and add a couple of slices of avocado on the side.
The Tomatillo-Avocado Salsa, Refried Pinto Beans, and roasted peppers can be made ahead and kept in the refrigerator for a few days.