Heat oil in a large skillet over medium heat. Add green onions and bell peppers and sauté until vegetables are tender. Add garlic and sauté 1 minute.
Add black beans, tomatoes, cumin, salt, chorizo, and Salsa Verde to bell pepper mixture. Reduce heat and simmer while cooking the tortillas and eggs.
Add enough oil to cover the bottom of a 10-inch skillet. Heat over medium heat; when hot add the tortillas one at a time and cook until lightly browned on each side. Keep warm in a low temperature oven or wrapped in foil. Fry eggs to desired doneness.
Serve bean mixture over tortillas. Place egg over bean mixture and garnish with guacamole, sour cream, and cilantro leaves.