Heat the oil in a large skillet over medium high heat until shimmering. Add the corn tortillas, 2 at a time, and fry for 60 to 90 seconds on each side until golden brown and crisp. Remove the tortillas from the oil and transfer to a paper–towel lined plate to dry. Repeat this process for the remaining tortillas.
Smear 1/4 cup of the warmed refried beans onto each tortilla and add 1/4 cup of the Gaby's Chipotle Salsa. Once the tortillas have been fried, drain the oil from the skillet and put the butter into the skillet to melt. Carefully crack 3 eggs in the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs from the skillet and lay each one onto a tortilla. Repeat this process for the remaining 3 eggs.
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado on a cutting board. Cut 6 thin slices from each half of the avocado and transfer 2 slices on top of each fried egg.
Sprinkle the queso fresco on top and season with salt and pepper if desired. Serve immediately.