Shred lettuce and cheese, set aside. Dice tomatoes, set aside.
Remove Chorizo from casing. Heat olive oil in a large, heavy bottom fry pan. Brown Chorizo in small batches and transfer to a bowl. When all the Chorizo is browned add chopped onion to the same pan and saute until opaque. Add garlic and saute until lightly browned. Add previously browned Chorizo to pan to reheat. Turn pan to low heat.
Warm frijoles in a microwave safe container for 2-3 minutes.
Add oil to a small fry pan on high heat. When oil is very hot, place corn tortilla carefully in pan just until first side is softened. Turn. Fry until desired crispness. Repeat, (two per serving) Drain on paper towel and cover with another piece of paper towel to keep warm.
Spray no- stick in a third small fry pan and heat on medium. Add eggs carefully so the yolks don’t break. Fry eggs either sunnyside up, over easy or poached until desired firmness.
Assemble Tortillas. Spread beans on two tortillas, Add Chorizo, eggs, lettuce, tomatoes, cheese, salsa and any optional topping you choose. Serve immediately
Leftovers can be refrigerated for 3-4 days.Reheat in microwave until hot.For longer storage, freeze up to 6 months.Thaw in refrigerator. Reheat per above instructions.Suggested Garnishes