In a large saute pan, heat oil over medium heat, and cook onion, peppers, and garlic for 5 minutes, or until tender.

Add veggie chorizo, and stir well to break apart. Cook for another 3-4 minutes until heated through.

Using a potato masher, mash about half the beans, and leave the remainder whole.

Add beans, broth, and tomato to pan. Bring to a boil, then reduce heat and simmer uncovered, for 15 minutes or until mixture thickens.

While beans are simmering, heat oven broiler.

Spray corn tortillas on both side with cooking spray, and sprinkle with Kosher salt. Lay tortillas on a baking pan, and place pan under the broiler until tortillas start to puff and brown around the edges. Flip tortillas and broil the other side.

When bean mixture is thickened, add lime juice and chopped cilantro.

Serve frijoles with toasted tortillas, avocado, and a sprinkle of cheese, if desired.