Drain 14 ounces of tofu and wrap in several layers of paper towels. Press until paper towels are soaked through. Remove paper towels and crumble tofu onto a baking sheet. Spread in a single layer then press several more layers of paper towels over the crumbled tofu to soak up more water. Leave to dry while you prepare the chorizo seasoning.

Bring a small saucepan of water to a boil to soak the chiles, then remove from the heat.

Heat a comal or dry cast iron skillet over medium-low heat. Place 2 ancho chiles and 2 guajillo chiles on the comal and toast, turning frequently, until fragrant and starting to change color (about 4 minutes). Submerge chiles in the hot water and let soak until very tender, about 15 minutes.

Remove chiles from the water with tongs and place in a food processor with 3 cloves garlic, 1/2 small white onion, 2 tablespoons red wine vinegar, 1 1/2 teaspoons smoked paprika, 1 1/4 teaspoons ground coriander, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 1 teaspoon cumin. Puree until smooth. You may have to stop and scrape down the food processor to get everything blended evenly.

Place crumbled tofu in a large bowl. Mix tofu with spice mixture until evenly mixed, make sure all the tofu is coated with the spice mixture.

Heat 3 tablespoons avocado oil in a large skillet over medium heat. Add the soy chorizo and spread into an even layer in the pan. Let cook without stirring too much. After about 5 minutes the tofu will be fluffy like scrambled eggs and after about 10-15 minutes the tofu will get crispy bits here and there. I like it crispier, but you can cook less if you'd like it more fluffy. Cover and keep warm.

Heat 3 tablespoons avocado oil in a large skillet over medium heat. Add the 3 diced potatoes, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Cook, stirring frequently until potatoes start to become golden, about 8-10 minutes.

Add 1 diced onion, 2 diced bell peppers, and 1 teaspoon salt and continue cooking until vegetables are tender, about another 8 minutes. Stir in smoked paprika and cilantro and remove from the heat. Taste and add more salt and pepper, if needed.

Warm the 3 cups of beans in a skillet.

Warm 1 tortilla in a large dry skillet or comal over medium heat until soft and pliable. Set on a clean work surface. Spoon soy chorizo, potatoes, beans, salsa, pickled jalapenos, and chips on the lower third of the tortilla.

Fold the edges of the burrito in, then fold the bottom up over the filling. Continue to roll up, tucking the sides of the tortilla in as you go.

Heat the dry skillet or comal over medium heat. Add the burrito seam-side down and toast to seal. Flip and crisp the other side.

Repeat with remaining tortillas and filling.

Serve with salsa, guacamole, and sour cream or let cool then wrap each one tightly in parchment paper, followed by aluminum foil or plastic wrap. Place in a resealable bag or airtight container and refrigerate for up to 5 days or freeze for up to 6 months.

To reheat from frozen, let thaw overnight in the refrigerator then remove foil and toast in a toaster oven, air fryer, or 350°F oven until toasted and warmed through. I don't recommend microwaving.