Preheat the oven to 400ºF.

Heat avocado oil in a large skillet with sides over medium/high heat. When the avocado oil is fragrant, add the onion and ¼ teaspoon of salt. Toss and sauté for 8-10 minutes.

Add the garlic to the pan and saute for an additional 1 minute and then add the diced bell pepper. Saute for 3-4 minutes.

Pour the salsa, tomato sauce, pinto beans, and the remaining salt into the pan. Bring the tomato sauce to a boil and then remove it from the heat.

Gently fold a handful of tortilla chips into the pan. It’s ok if some break, but try to keep some chips whole. Continue to add and fold chips until all the chips are coated in tomato sauce.

Make 4-6 wells in the chips and crack an egg into each well. Salt and pepper the eggs and then bake the chilaquiles for 10-15 minutes or until the eggs reach your desired doneness.

While the chilaquiles are baking prepare the avocado crema by placing all of the ingredients in a high-speed food processor. Process on low until smooth and creamy. If you would like a thinner crema, add a few teaspoons of water to the food processor.

Remove the pan from the oven and top with avocado creme, fresh cilantro, cotija, and a fresh squeeze of lime. Eat immediately.