For the beans

1. Remove the stem and seeds from the guajillo Chile. 
2. In a pan over medium/low heat, add 2 tbsp oil. Once hot, add onion, whole garlic & guajillo Chile. Cook the Chile for only 4-5 seconds on each side! Then add to a blender. Flip the garlic after 30 seconds and allow to pan fry until golden. Then remove from the pan and place into the blender. The onion will take 2-3 minutes to get golden all around. Add to the blender along with your cooked beans, broth, salt and blend for 1 minute or until smooth. 
3. It should be creamy and runnier then normal refried beans. Taste and add more salt if needed. Keep in blender while you prepare the huevos a la mexicana. 

For the huevos a la mexicana

1. To a pan over medium/low heat, add 1 tbsp of vegan butter. Once melted, add finely diced onion and sauté for 2 minutes, then add in minced garlic and sauté for 1 minute. Add in tomatoes and sauté for 4 minutes then add Serrano and sauté 2 minutes. Season with a pinch of salt and pepper.
2. Push the sautéed mixture to the outer edges of the pan and in the center of the pan add 1 tbsp vegan butter. 
3. Once melted, add JUST Egg. Season lightly with salt and pepper and using a spatula, begin to move around in the pan. It should cook in 3-5 minutes. Slowly begin to incorporate the tomato mixture into the JUST Egg. Turn off heat once you reach a scrambled egg like consistency.

For the assembly of enfrijoladas

1. In a pan over medium heat, add 2 tbsp high heat oil. Once hot, add a tortilla and pan fry for 10-15 seconds on each side. You want a golden tortilla that is pliable and slightly crispy. 
2. Add the tortilla to a plate lined with paper towels and continue to pan fry the rest of your tortillas. 
3. Once all the tortillas are pan fried, add the blended beans to the left over oil your fried the tortillas in. If there is no oil left in the pan, add 1 tbsp then pour the beans in. 
4. Turn the heat to low. The beans should be a runny but creamy consistency. If they're too thick, add a splash of broth to loosen them. Taste and add salt if needed.
5. Add a fried tortilla one at a time to your refried beans, coating each side. I like to use kitchen tongs to easily flip but a fork will work as well. Transfer the bean coated tortilla to a plate then add a couple spoonfuls of the "huevos a la mexicana" (egg mixture) to one side of the tortilla and fold over. Top with with vegan crema, avocado, cheese and enjoy! 
6. Repeat with the remaining refried beans, pan fried tortillas and huevos a la mexicana (egg mixture). 
7. *For a nice presentation* You can spread a layer of beans to your plate, spread evenly into a circle or oval then add the enfrijoladas on top then garnish!