In a food processor blend pinto beans with ¼ cup water, 2 Tbsp olive oil, rub, lime juice, and salt. Add to an oven safe dish and bake for 8-10 minutes, or until the beans are warm.
Meanwhile in a large nonstick skillet over medium heat add 2 Tbsp olive oil, fry tortillas 2-3 minutes per side or until golden. Set aside.
Add remaining 2 Tbsp olive oil and crack eggs into the skillet. Once the outer whites begin to set add 1 Tbsp of water to the pan and cover. Let eggs cook until whites are set about 2 minutes.
To assemble tostada, spread a heaping spoonful of beans over tostada, top with an egg, cotija, tomatoes, jalapeño, cilantro, and avocado slices. Finish with a drizzle of Jalapeño Lime Balsamic Vinegar. Enjoy!