Heat a large skillet to medium. Add diced chorizo to pan and allow to heat through and give off a bit off fat. Remove sausage from pan, leaving drippings.
Whisk eggs with milk and salt. Add to skillet and cook until eggs are just set in a soft scramble. About 5 minutes. Remove from heat.
For Breakfast Enchiladas
Preheat oven to 350 degrees. While oven is preheating, lightly grease a 9x13 or 2 quart casserole dish and place in the oven while preheaing for 10 minutes.
Evenly divide scrambled eggs, beans, and sausage between tortillas. Sprinkle each enchilada with a bit of cheese, using about ½ cup of cheese. Roll up each tortilla and place seam side down in prepared baking dish--use caution as casserole dish is hot.
Cover enchilada sauce over tortillas and sprinkle with remaining cheese.
Bake for 25 minutes or until cheese is melted through.
Serve as is or with diced tomatoes, avocados, onions, cilantro, and sour cream.
Notes
I love using diced chorizo sausage, as it adds so much flavor and spice to these enchiladas, omitting the need for adding in many spices. If you can't find chorizo, use any bulk sausage you like and add in 1 teaspoon fajita seasoning while browning the meat to flavor.
In place of the cheddar cheese, feel free to use shredded Montery Jack cheese for more kick or crumbled queso fresco.
To Prepare in Advance: Assemble the enchiladas and place in a greased baking dish. Wrap in foil or plastic wrap and refrigerate overnight. In morning, unwrap the casserole dish, top the enchiladas with the enchilada sauce and shredded cheese and bake for 40-45 minutes or until warmed through