Process beans with water in blender or food processor until mashed. Cook bean mixture in 2-quart saucepan over medium heat, stirring occasionally, 4 minutes or until heated through.
Meanwhile, melt 2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook chorizo with jalapeno pepper, stirring occasionally, 5 minutes or until golden. Remove and set aside.
Melt 1 tablespoon Spread in same skillet over medium-high heat and cook 2 tortillas, turning once, 2 minutes or until golden. Arrange on serving plates. Repeat with 1 tablespoon Spread and remaining 2 tortillas. Wipe skillet with paper towels.
Melt 1 tablespoon Spread in same skillet and cook 2 eggs over medium heat, turning once, if desired, to desired doneness. Place eggs on tortillas. Repeat with remaining 1 tablespoon Spread and eggs.
Evenly top eggs with black beans, then sprinkle with chorizo mixture. Drizzle with crema and sprinkle with queso fresco. Garnish, if desired, with chopped cilantro.