Perhaps your new favorite bean dish:
Saute the onion in a high frying pan with the oil. Add the chile sauce, tomato sauce and oregano and simmer gently, uncovered, for 15 minutes. Stir occasionally. The sauce is used either hot on the spot, or reheated after cooling.
Cut the butter into small pieces and mix with the precooked kidney beans, shape into an ovenproof gratin dish. Sprinkle with half of the cheese and bake in a heated stove at 180 degrees for about 15 min.
In a large frying pan melt the butter (1) and pour in the beaten eggs. Sprinkle with the rest of the cheese and sprinkle with a tablespoon of water. Cover and finish frying, seasoning a little with salt.
Dip the tortillas, previously fried in a frying pan with oil until golden and still warm, into the warm sauce until they are covered all around with it and place them on preheated plates. Spread the rest of the sauce evenly over them. Place the eggs on top. Add the beans and garnish with avocado slices. Serve with either green chile sauce (if you don’t want it to be too spicy) or maybe 1 tablespoon of hot sauce or Tabasco on each plate.
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