Preheat your oven to 400°F. Lightly brush both sides of each corn tortilla with olive oil. Place them in a single layer on a baking sheet and bake for 3 to 8 minutes until they are crisp and lightly golden. Remove from the oven and set aside.

Beat the eggs in a bowl with salt and pepper. In a nonstick skillet over medium heat, scramble the eggs until they are just set. Warm the refried beans if needed.

Spread a layer of refried beans on each crispy tortilla, top with the scrambled eggs, then sprinkle shredded cheese and spoon a little salsa over each. Garnish with cilantro and avocado if using. Serve immediately to keep the tortillas crisp.