Preheat your oven to 350°F / 175°C.
Wrap the stack of tortillas in aluminum foil and place them in the oven to warm while you prepare the filling.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the diced red onion and sauté for 3 minutes until softened.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Crumble the soy chorizo into the skillet and sauté for 1 minute, breaking it up with a spoon.
Stir in the can of diced tomatoes with chiles and bring the mixture to a simmer.
Reduce the heat to medium-low and let it cook for 4-5 minutes, allowing the mixture to thicken slightly.
Stir in the rinsed and drained pinto beans and cook for 2 more minutes, or until the beans are heated through.
To assemble, fill each warm tortilla with about 3 tablespoons (45 ml / 1.5 fl oz) of the bean and chorizo mixture.
Top with the sliced red onion, avocado slices, crumbled cheese, and fresh cilantro.
Serve immediately with your favorite salsa or hot sauce, if desired.
