Cook potato tots according to package instructions; set aside. Meanwhile, cook chorizo in a large nonstick skillet over medium, stirring often to crumble into small pieces, until almost cooked through, about 4 minutes. Add bell pepper and onion; cook, stirring occasionally, until chorizo is cooked through and vegetables are softened, about 2 minutes. Stir in beans, and remove from heat. Transfer chorizo mixture to a medium bowl using a slotted spoon, reserving drippings in skillet. Set aside chorizo mixture.

Whisk together eggs, milk, salt, and pepper in a medium bowl. Add egg mixture to drippings in skillet. Cook over medium, undisturbed, until eggs are almost set on bottom, 3 to 5 minutes. Push set eggs to center of skillet, allowing any uncooked eggs to run into bare areas of skillet. Continue cooking, undisturbed, until all eggs are set but not dry, about 2 minutes. Transfer eggs to a cutting board, and cut into 16 even wedges. Wash and dry skillet.

Place tortillas on a work surface. Divide eggs, potato tots, chorizo mixture, and cheese evenly among tortillas. Working with 1 tortilla at a time, fold sides over filling; fold bottom over filling, and continue rolling until filling is completely enclosed. Repeat process with remaining tortillas.

Heat 1 tablespoon oil in skillet over medium-low. Add 2 burritos, seam sides down, and toast until browned on 1 side, 2 to 3 minutes. Flip burritos, and toast until browned on the other side, about 2 minutes. Repeat process with remaining oil and burritos. Serve hot with sour cream, salsa, hot sauce, and shredded lettuce, if desired.