Preheat the oven to 400°F.
Place the tortillas on a large baking sheet. Spray both sides with nonstick cooking spray, and sprinkle with the salt and pepper. Bake for 3 minutes; flip the tortillas, and bake until crispy and lightly browned, about 5 minutes longer.
In a medium skillet, heat the refried black beans and 2 tablespoons water over medium heat for about 3 minutes.
In a large nonstick skillet, melt the butter over medium heat; cook until the butter starts to foam. Crack the eggs into the skillet and cook for 3 to 4 minutes. Then flip and cook for 1 minute longer, or until desired degree of doneness
Spread the beans evenly on each tortilla. Spread 2 tablespoons of the guacamole over the beans. Top each tortilla with a fried egg, 2 tablespoons of the salsa and 1 tablespoon of the enchilada sauce. Serve immediately.