*  Exported from  MasterCook  *
 
                             Breakfast Burritos
 
 Recipe By     : Holiday Celebrations
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breakfast                        Mexican Cuisine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      strips        bacon -- cut in 1/2″ pieces
    1 1/2  cups          potato, peeled & cooked -- cut in 1/2″ cubes
      1/2  cup           onion -- chopped
    1      clove         garlic -- minced
    1      15 oz can     black beans -- rinsed and drained
    2      tablespoons   canned, diced green chilies
    1      tablespoon    butter
    6      large         eggs -- lightly beaten
    6      8″            flour tortillas
                         1/2 to 1 cup Red Chili Sauce
                         1/2 to 1 cup Green Chili Sauce
                         1/2 to 1 cup Cheddar Cheese -- shre
 
 Fry bacon pieces in a large skillet just until crisp; drain, reserving 1
 tablespoon of the drippings in the pan.  Add potato, onion, & garlic to pan.
  Cook, covered, about 10 minutes or until potatoes start to brown, stirring
 occassionally.  Add black beans and chilies; heat through.  (If making ahead,
 omit heating bean mixture.)
 
 Meanwhile, in another large skillet, heat butter, lifting and tilting to
 cover surface.  Pour in eggs and cook until jet set, stirring frequently.
  (Cook just until barely set, because the eggs will cook more in the
 burritos.)  Stir in bacon and the potato mixture.
 
 Grease a baking dish.  Lay tortillas out flat on a work surface.  Divide
 filling evenly among tortillas and roll up; place seam side down in the
 baking dish.  Spoon Green Chili Sauce over one half of all the tortillas.
  Spoon the Red Chili sauce over the other half of all the tortillas.
 
 Bake uncovered in a 350 oven for 20 to 25 minutes of until heated through.
  Top with cheese, bake 4 to 5 minutes more or until cheese is melted.  To
 serve, cut burritos in half.  Makes 12 servings.
 
 To make ahead:  This dish can be made the night before up to the point of
 adding the chili sauces.  Cover tortillas with a damp paper towels to prevent
 tortillas from cracking, then with plastic wrap.  Refrigerate.  To serve,
 remove plastic wrap and towels.  Spoon sauces on as above; cover with foil.
  Bake in 350 oven for 20 to 35 minutes or until nearly heated through.
  Uncover; top with cheese and bake 8 to 10 minutes more or until heated
 through.
 
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