In a large blender process black beans, Chipotle chili, garlic, onion, chicken bouillon, fried chorizo and water until smooth. Pour into a large saucepan (you can use the same one where you fried the chorizo) and cook the bean sauce over medium heat until it thickens (5 - 8 minutes). Stir often.
Warm up the 12 tortillas until hot. You can do this in the microwave, 1 minute to 1 minute and 15 seconds on High. Alternatively, you can quick-fry each tortilla in hot olive oil, 20 - 30 seconds on each side. Then place them in paper towels to absorb the extra fat. Frying the tortillas is not necessary, though. Getting your tortillas real hot in the microwave will suffice and save you time and calories.
If the chicken was in the fridge, warm it up in a microwave-safe container. You can lightly season your chicken (I use a bit of garlic powder, chipotle powder and salt and pepper, if you desire; although the sauce is flavorful enough and you don't really need to. Place portions of shredded chicken over each tortilla. Fold each totilla into half moons. Cover the stuffed and folded tortillas with warm bean sauce. Dollop some sour cream on the sauce and garnish with the sliced onion and the cheese. Enjoy!
