Preheat oven to 425 degrees. Crumple up 4 pieces of aluminum foil to make balls about the size of a tennis ball. Place on a baking sheet. Spray both sides of tortillas with cooking spray. Drape a tortilla over each piece of aluminum foil, shaping it into an upside-down bowl shape. (Alternately you can use an oven-safe bowl turned upside down.
Bake for 8 to 10 minutes, or until edges are just starting to brown. Let cool 5 minutes and then turn upright.
In a small nonstick pan, cook and crumble chorizo until cooked through. Remove to a paper towel-lined plate with a slotted spoon.
Wipe pan clean and use pan to scramble eggs.
Stir together refried beans and cheddar cheese in a microwave-safe bowl. Cover and microwave 1 minute. Stir to make sure it is warm all the way through.
Divide refried bean mixture between the tortilla bowls.
Top with chorizo and eggs.
Sprinkle diced tomatoes, avocado, cilantro, and queso fresco on top and serve.