Remove the casing from the chorizo and brown the meat in a large skillet over medium-high heat. Break up the chorizo into small pieces and continue to brown until cooked through, 5 minutes.
Once cooked, add the onion, red pepper, and jalapeño. Sauté until the vegetables are softened but not browned, 5 minutes.
Remove from the heat and add the rinsed and drained black beans. Set aside to cool.
In a large measuring glass or bowl, combine the eggs, cream, salt, cayenne pepper, and cumin. Whisk until smooth.
Spray 18 muffin cups with nonstick baking spray. Evenly portion the chorizo mixture into the cups. Add about one tablespoon of shredded cheese to each cup. Then pour in the egg mixture. Top with more cheese and bake in the preheated oven until puffed and golden brown, 20-25 minutes.
While baking, prepare the salsa.
For the salsa
In a food processor, combine the chopped onion, garlic cloves, jalapeño (seeds removed for less heat or included for more), cilantro (without the stems), and salt.
Pulse four to six times until the ingredients are broken down.
Add the lime juice.
Drain the tomatoes in a colander, making sure to reserve the juice. Add the drained tomatoes to the food processor and pulse about five times until obtaining a salsa consistency.
Finish by adding the ketchup. Pulse two times to combine.