Start by heating a frying pan over medium heat. Add the chorizo and cook until browned and crispy, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Once done, transfer to a bowl and set aside.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. In the same pan, melt the butter over medium heat. Pour in the egg mixture and cook, stirring gently, until just set but still fluffy. This should take about 3-4 minutes. Fold in the cooked chorizo and remove from heat.
Warm the tortillas in a dry pan or microwave for about 30 seconds until pliable. This will make them easier to roll without tearing.
On each tortilla, layer the egg and chorizo mixture, followed by black beans, shredded cheese, salsa, pickled red onions, and any additional toppings you desire, such as avocado slices or guacamole.
Carefully roll up each tortilla, tucking in the sides as you go to create a neat wrap. You can secure them with toothpicks if desired.
If making ahead, individually wrap each assembled wrap in foil or plastic wrap and store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
