Peel the eggplant using a peeler or pairing knife. Cut into 1 inch rounds and then cut into 1 inch cubes.
Cook chorizo over medium heat in a large skillet until slightly browned and broken up in smaller crumbles (about 10 minutes). Reserve about 1/3 of the chorizo.
Add two tablespoons of olive oil and eggplant cubes to skillet and cook down until cubes are browned slightly soft (about 15 minutes). Stir often to incorporate with chorizo. Add cumin, garlic powder, and salt while cooking.
Add mixture and onion to a food processor. Pulse with two tablespoons of water until paste consistency of classic refried beans is formed. You will likely have to use a spatula and scrape the sides of the blender and may need additional water. Add more chorizo to taste between pulses. Garnish with queso fresco, jalapeño, and tomato.
You can also use cheddar cheese in place of Queso Fresco for a garnish. Throughout the process you can add a tablespoon of water when necessary to increase the creaminess of the dish. Zucchinis can be used as a substitute for the eggplant.