Heat oil in large high-sided skillet or large saucepan over medium heat. Cook onion, pepper, chipotle, garlic and Tex-Mex seasoning 5 to 7 min. until onion is softened. Stir in tomatoes and beans; bring to a boil. Reduce heat to medium-low. Cook about 10 min., or until thickened.
In large slow cooker (4.5 to 6 L capacity), layer ¼ bean mixture, ⅓ tortilla wedges and ⅓ cheese. Repeat layers twice more; top with remaining bean mixture. Cover and cook on LOW setting 3 hr. until sauce is simmering and cheese is melted.
Use a spoon to make 8 little divots in the sauce. Crack an egg into each divot. Cover and cook on LOW setting 30 min. until egg whites are set and yolks are soft-cooked; or cook to preferred doneness. Sprinkle with cilantro and serve with guacamole.
Substitute mixed beans with black beans or pinto beans.
Chipotles in adobo sauce are sold in cans or jars and can be found in the international aisle.