Turn the broiler on to high. Place chiles on a baking sheet and roast 4 - 5 minute per side or until the chiles have blackened. Remove from the oven. Place in a paper bag. Allow to set for 15 minutes. After 15 minutes, remove the skins, stems and seeds from the peppers. Chop and set aside.

Heat olive oil in a skillet over medium heat. Add half of onion and cook 1 - 2 minutes or until onion has softened slightly. Sprinkle flour over the top. Mix. Allow to cook one minute. Pour in Mexican tomato sauce. Stir in cumin. Allow to simmer while cooking the chorizo.

Cook chorizo in a 12 inch cast iron skillet (or other 12 inch oven proof skillet) over medium heat. Once browned, add roasted chiles and remaining half of the diced onion. Cook just until onions have softened. Remove from skillet and set aside.

Preheat oven to 350 degrees.

Spoon 1/3 of the tomato sauce on the bottom of the skillet. Place 4 or 5 corn tortillas on the top, just to cover the bottom of the skillet. Spread 1/2 of the beans over the top of the tortillas. Spoon half of the chorizo/chile mixture over the beans. Sprinkle with 1/2 of the Mexican cheese. Top with 1/3 of the sauce. Place 4 - 5 tortillas over the top. Repeat layering with remaining beans, chorizo and Mexican cheese. Place remaining tortillas over the top. Top with remaining sauce and 2 cups jack cheese. Bake in preheated oven for 25 minutes or until the cheese is melted and bubbly. Place under the broiler for 2 minutes or until cheese is golden. Remove from oven. Sprinkle with green onions. Serve.