Melt 1 tablespoon butter in 12-inch nonstick skillet on medium heat. Cook one tortilla for 30 seconds or just until lightly browned; flip and cook for 30 seconds. Remove from skillet; cover to keep warm. Repeat with remaining 3 tortillas.
Meanwhile, heat pinto beans and salsa in small saucepan on low heat, stirring occasionally, until warmed.
Melt remaining 1 tablespoon butter in skillet. Break eggs into skillet; cook 1 minute or until eggs begin to set. Carefully top each egg with ¼ cup shredded Wisconsin Monterey Jack cheese. Cook an additional 1 ½-2 minutes or until cheese is melted and eggs are cooked to desired doneness.
To serve, place warm tortillas on each plate. Top with one fourth warmed pinto bean mixture, one cooked egg. Sprinkle each with cilantro.