Heat oven to 300º F. Stack the tortillas, wrap them in foil, and put them in the oven for 10 minutes.
In a medium saucepan, bring the beans to a simmer (or cook them in the microwave until hot, about 3 minutes).
Meanwhile, in a skillet, bring the enchilada sauce to a simmer. With a spoon, create a well for each egg. Crack an egg and nestle it in the sauce; repeat.
Cover the pan and cook, 5 minutes for soft yolks, 7 minutes for firmer ones.
Place 2 tortillas on each plate. Spread them with a generous layer of beans.
With a spoon, gently place the eggs on top of the beans. Ladle on more enchilada sauce and add the toppings (if desired).