Ingreadient

• 2 medium tomatillos (about 4 ounces), husked and rinsed
• 1 jalapeno pepper (remove seeds for less heat)
• 1 small red onion, quartered
• 2 cups roughly chopped fresh cilantro (leaves and tender stems)
• juice of 1 lime
• kosher salt and freshly ground pepper
• 4 ounces dried chorizo, thinly sliced
• 3 1/2 cups frozen shredded or diced hash brown potatoes (about 1 pound)
• 4 large eggs, lightly beaten
• 1 16-ounce can low-sodium refried beans
• 4 10-inch flour tortillas, warmed
• 1 cup shredded mozzarella cheese (about 4 ounces)