Preheat your oven to 350°F and place a rack in the center. Line a baking sheet with parchment paper and spray it generously with cooking spray.

In a food processor or blender, combine cottage cheese, egg, cumin, and garlic powder. Blend until smooth, but a few small lumps are fine. Stop to scrape down the sides as needed.

Spoon four 1/4-cup mounds of batter onto the baking sheet, spacing them well apart. Use the back of a spoon to spread each mound into a 5-inch circle. Expect the batter to spread slightly while baking.

Bake the tortillas for 35-40 minutes, until edges and tops are browned and dry to the touch. Let them cool on the baking sheet; they will firm up as they cool.

While the tortillas bake, mash avocado with lime juice in a small bowl. Season with salt and pepper, then set aside.

Heat a nonstick skillet over medium-high heat and spray with cooking spray. Add chorizo, cooking and breaking it into crumbles until browned, about 3 minutes.

Stir in black beans and spread the mixture evenly in the skillet. Lower heat to medium-low, crack in eggs, cover, and cook until whites are set but yolks remain runny, about 4-5 minutes. Season with salt and pepper.

To assemble, spread mashed avocado on each tortilla, then top with eggs and chorizo mixture. Garnish with pico de gallo and cilantro. Serve with hot sauce on the side.