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1
Fry bacon pcs in a large skillet just till crisp; drain, reserving 1 Tbsp.
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2
of the drippings in the pan.
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3
Add in potato, onion, & garlic to pan.
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4
Cook, covered, about 10 min or possibly till potatoes start to brown, stirring occassionally.
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5
Add in black beans and chilies; heat through.
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6
(If making ahead, omit heating bean mix.)
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7
Meanwhile, in another large skillet, heat butter, lifting and tilting to cover surface.
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8
Pour in Large eggs and cook till jet set, stirring frequently.
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9
(Cook just till barely set, because the Large eggs will cook more in the burritos.)
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10
Stir in bacon and the potato mix.
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11
Grease a baking dish.
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12
Lay tortillas out flat on a work surface.
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13
Divide filling proportionately among tortillas and roll up; place seam side down in the baking dish.
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14
Spoon Green Chili Sauce over one half of all the tortillas.
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15
Spoon the Red Chili sauce over the other half of all the tortillas.
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16
Bake uncovered in a 350 oven for 20 to 25 min of till heated through.
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17
Top with cheese, bake 4 to 5 min more or possibly till cheese is melted.
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18
To serve, cut burritos in half.
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19
To make ahead: This dish can be made the night before up to the point of adding the chili sauces.
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20
Cover tortillas with a damp paper towels to prevent tortillas from cracking, then with plastic wrap.
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21
Chill.
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22
To serve, remove plastic wrap and towels.
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23
Spoon sauces on as above; cover with foil.
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24
Bake in 350 oven for 20 to 35 min or possibly till nearly heated through.
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25
Uncover; top with cheese and bake 8 to 10 min more or possibly till heated through.
