Place potatoes in a large saucepan with enough water to cover over medium heat. Boil for 15 minutes. Drain, let cool and chop into 1/2-inch pieces. Set aside

Place chorizo in a large skillet over medium heat. Cook for 7-10 minutes, breaking it up with a large spoon into small crumbles. Add potatoes, stir and cook for 5 minutes more.  Remove from heat and set aside.

Heat oil in a large skillet over medium heat.  Spread pinto beans on half a tortilla, sprinkle with 1 tablespoon of cheese and potato/chorizo mixture. Fold and place in hot oil. If tortilla bubbles up, pinch bubble with tongs, keeping taco closed. Fry on each side for 1 minute or until golden brown. Transfer to a paper-towel lined plate. Repeat with remaining ingredients and tortillas. 

Serve with roasted serrano or jalapeño peppers.