How to Make It
Preheat oven to 375°F. Arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle with 1/4 teaspoon of the salt; lightly coat with cooking spray. Bake at 375°F for 12 to 14 minutes or until crisp and lightly browned. Combine onto 1 baking sheet.
Heat a medium nonstick skillet over medium-high. Add chorizo; cook 5 minutes, stirring to crumble, until browned. Remove chorizo from pan. Set aside.
Combine beans, 2 Tablespoons of the lime juice, adobo sauce, chili powder, cumin, and 1/4 teaspoon of the salt in a food processor. Blend until smooth; transfer to a bowl. Wipe food processor clean.
Combine avocado, tomatillos, 1/2 cup cilantro, and remaining 2 Tablespoons lime juice and 1/4 teaspoon salt in food processor. Blend until smooth.
Preheat broiler to high. Spoon bean mixture evenly over tortilla wedges on baking sheet. Sprinkle chorizo evenly over top, followed by cheese. Broil 2 minutes or until cheese is melted.
Spoon pico de gallo evenly over melted cheese, followed by avocado-tomatillo sauce. Top with 2 Tablespoons cilantro.