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. Recipe By : Holiday Celebrations Posted to FOODWINE Digest 24 October 96 Date: Thu, 24 Oct 1996 12:10:51 -0400 From: Laura Hunter