Heat a large skillet over medium heat and add 2 tbsp canola oil. When the oil is hot, add 1 medium diced onion and sauté, stirring often, until translucent, about 4 minutes.

Add 1 cup diced bell peppers to the skillet and cook, stirring occasionally, until tender, about 5 minutes. Reduce heat to medium-low and keep the vegetable mixture in the skillet.

While the vegetables cook (or on a second burner), place 19 ounces beef chorizo in a separate skillet over medium heat. Break it up with a spatula and cook until browned and fully cooked through, about 6–8 minutes. Reduce heat to low to keep warm.

In a medium bowl whisk together 7 eggs, 1/4 cup milk, 1/4 teaspoon salt, 1/2 teaspoon pepper, and 2 heaping tablespoons canned diced green chilies until combined.

Pour the egg mixture into the skillet with the cooked onions and peppers. Cook over medium-low heat, stirring gently to scramble, until the eggs are mostly set, about 5–6 minutes.

When the eggs are almost done, stir in half of the 1/4 cup cilantro and half of the 1/4 cup shredded Mexican cheese blend. Finish cooking the eggs until fully set.

Add the cooked chorizo to the scrambled egg and vegetable mixture and stir to combine. Keep the combined mixture over low heat to stay warm.

Warm the can of refried beans in a small saucepan over low heat, stirring occasionally, until heated through; keep warm.

Warm the tortillas: heat a dry skillet over low heat and warm each yellow corn tortilla for about 20–30 seconds per side, until pliable. Keep warmed tortillas wrapped in a clean kitchen towel or in a low oven while finishing.

Once the tortillas are warmed, sprinkle the remaining cilantro and remaining shredded cheese over the chorizo-egg mixture in the skillet and let the cheese melt briefly, about 30 seconds.

To assemble each taco: spread some warmed refried beans onto a warmed tortilla, top with a portion of the chorizo-egg-cheese mixture, and garnish with fresh pico de gallo and salsa.

Serve the tacos immediately.