5 Tbsp. vegetable oil, divided
8 corn tortillas
12 oz. fresh chorizo
3 garlic cloves, crushed
½ medium white onion, thinly sliced, plus more for serving
2 (15-oz.) cans black beans, rinsed, or 3 cups Frijoles de la Olla, drained
1½ cups low-sodium chicken broth
6 oz. queso fresco or Cotija cheese, crumbled
Cilantro leaves with tender stems and sliced avocado (for serving)
Using 2 Tbsp. oil, brush both sides of each tortilla. Heat a large skillet over medium-high. Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side. Set aside.
Heat remaining 3 Tbsp. oil in same skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until browned and cooked through, 7–9 minutes. Using a slotted spoon, transfer to a medium bowl; set aside.
Add garlic and ½ onion to same skillet, season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6–8 minutes. Using slotted spoon, transfer garlic mixture to a blender; reserve pan with oil. Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt); season with salt.
Set reserved pan over medium-high and heat oil. Transfer bean purée to skillet and bring to a boil. Reduce heat to low. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit). Transfer to a baking sheet as you go. Spoon 1 Tbsp. chorizo and 1 Tbsp. queso fresco across the center of each tortilla; fold over like a taco.
Divide among plates and spoon remaining bean purée over. Top with cilantro, avocado, more onion, remaining chorizo, and remaining queso.