In a skillet set over medium heat, cook the chorizo for 5-7 minutes or until brown, breaking the meat apart as it cooks. Transfer to a paper towel-lined plate to drain. Set aside.
Meanwhile, in a small pan, heat the refried beans.
Using a grill, griddle, or skillet set over medium heat, char the tortillas on both sides, 1-2 minutes per side. Set aside.
In a small bowl, whisk together the eggs, heavy cream, and a pinch or two of pepper. Add to a non-stick skillet set over medium-low heat. Cook the eggs, stirring gently, until softly scrambled, approx. 2-4 minutes.
Build the huevos rancheros: spread each tortilla with refried beans, top with chorizo, cheese, scrambled eggs. Top with more cheese, salsa, and scallions.