In a medium saucepan combine the beans, water, onion, garlic, cumin, chili powder, oregano, salt, pepper, and cayenne pepper. Simmer over low heat for 5 minutes. Mash with a potato masher or the back of a spoon. These will not be super smooth beans. Continue to cook over low heat for 5-10 minutes or until they reach a spreading consistency. (Beans will also thicken slightly as they cool).
In a large skillet melt the butter over medium to medium-low heat. When the butter just starts to bubble add eggs. When eggs start to set around the edges gently fold with a heat-resistant rubber spatula. Continue to do this pausing briefly to allow the eggs to set. Eggs should be cooked through but still glossy and moist. Immediately remove from heat. (eggs will also continue to cook in the hot pan)
Spread refried beans on a tortilla. Top with eggs and desired toppings.