Remove casing from the chorizo (if present). Finely chop onion, tomato, and garlic. Crack eggs into a bowl and beat lightly.

Heat oil in a large pan over medium heat. Sauté onion for a minute, then add tomato and garlic—cook 1 more minute. Add crumbled chorizo and cook until most fat has rendered, about 5 minutes.

Pour eggs into the pan. Let them set for a minute before gently stirring. Cook until just set—watch closely for batchy, creamy curds.

As the eggs finish, warm tortillas on a griddle or skillet until soft and pliable.

Heat beans on the side, ideally in a small pot or microwave, until hot. Optionally top with crushed tortilla chips for a delightful crunch.

Divide chorizo and eggs into portions. Serve with warm tortillas, beans, chips (if using), and a side of salsa for topping and dipping.

Combine flour, salt, and baking powder. Cut in shortening until the mixture resembles crumbs. Add warm water to form dough. Let rest in sealed bag for at least 1 hour. Divide into small balls, roll out, and cook on a hot griddle until bubbles form; flip to cook both sides.