Heat the olive oil in a medium skillet over medium-high heat. Add the beans and the liquid. Cook over medium heat, mashing the beans with a potato masher, stir until they form a thick paste, about 10 minutes. Season to taste with salt and pepper.
In heavy skillet drizzle olive oil. Cook sopes, in hot oil for 2 to 3 minutes on each side or until golden.
Top sopes with refried beans and guacamole.
Heat a small non-stick skillet over medium-low heat. Fry the egg over-easy and place over guacamole.
Season with salt and pepper.
Sprinkle with bacon pieces and drizzle with hot sauce or salsa of your choice.
Nutrition facts are based on a serving of 2 sopes per person topped with 1 tbsp of guacamole, refried beans, 1 egg and 1/2 slice of bacon per sope.