Turn the heat to medium in a medium pot, add oil and onion, cook for 2 minutes. Add the jalapeno, garlic, oregano, cumin, salt, and pepper, cook for 20 seconds. Add pinto’s and water bring to a boil, reduce heat to low, and cook for 15 minutes.

Smash beans against the side of the pot to test creaminess. If beans give resistance cook for 5 more minutes. If beans smash against pot, cut off heat, taste beans adjust seasonings then smash beans until creamy.

Cut heat on to medium and stir constantly for 3 minutes. Remove from heat and cover.

Turn the heat to medium-high in a large skillet, add water, black pepper, coriander, chipotle, and garlic. Bring to a simmer (small bubbles on the bottom of the pot) then add soy chorizo and cook for 5 to 7 minutes.

While soy chorizo is cooking make guacamole. Mix all ingredients in a bowl and allow to sit in refrigerator for 10 minutes before serving.

Turn on the heat to medium-high in a skillet, add 1 cup of oil and bring to 350°F. Fry corn tortillas one at a time, until crispy and brown about 1 to 2 minutes. Drain on a paper towel-lined baking sheet.

Take one tortilla, smear pinto beans on the bottom, guacamole, and cheese. On another tortilla smear beans, soyrizo, guacamole, cheese, pico de gallo, and a sprig of cilantro over top. Serve immediately.