Preheat oven to 400 degrees F. Lightly brush both sides of each corn tortilla with oil and place on a parchment lined baking sheet. Bake for 15 minutes, flipping halfway through, or until crispy.
In a medium skillet, heat chorizo until browned. Remove from the skillet.
Add oil to the skillet and cook the onions until soft and translucent. Add garlic and cook until fragrant. Stir in chili powder.
Add beans and water and bring to a simmer. Cook until the water has evaporated.
Transfer 2/3 of the beans into a food processor and puree. Add back to the pan and mix with the remaining 1/3 of whole beans. Salt to taste.
Spread beans onto corn tortillas. Top with chorizo and cheese. Also great with lettuce, avocado, red onion, cilantro, tomato, and a bit of lime.