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Heat the oil in a nonstick skillet over medium low heat.
Add the eggs to the skillet. Cook for a minute or two, until the eggs are cooked on the bottom, but still runny on top.
Swirl the eggs around the pan using a spatula.
Place the tortilla on top, while the top is still a bit runny.
Flip the tortilla onto your work surface. Add the refried beans, chipotle peppers, and avocado on top.
Return tortilla to the pan. Top with cheese and second tortilla on top.
Cook for about 2 minutes on each side.
Add a splash of water to the pan and cover with a lid to melt the cheese.
Cut into 4 triangles and serve with sour cream, hot sauce and pickles on the side.