Prepare the ingredients:Cook the bacon until crispy, then chop into bite-sized pieces. Cook the chicken breast, then shred or chop into small pieces. Drain and rinse the black beans and set aside.
Scramble the eggs: In a bowl, whisk the eggs with the cream until well combined. Heat butter in a skillet over medium heat. Add the eggs and gently scramble until soft, fluffy, and cooked through. Remove from heat.
Combine the filling: In a large bowl, combine the scrambled eggs, cooked chicken, bacon, black beans, and shredded cheddar cheese. Stir until all ingredients are evenly distributed.
Assemble the burritos: Lay a tortilla flat and add a generous portion of the filling to the center. Top with cheese. Fold in the sides and roll tightly into a burrito, making sure the filling is enclosed.
Crisp the burritos: Heat a cast iron skillet over medium-high heat. Lightly butter both sides of each burrito and place them seam-side down in the hot skillet. Gently press down with a spatula to flatten slightly. Cook for 2–3 minutes per side, or until the tortilla is golden brown and crisp and the cheese has melted.
Store and reheat: Allow burritos to cool completely before wrapping individually in foil. Store in the refrigerator for up to 5 days or freeze for longer storage. To reheat, thaw overnight in the refrigerator if frozen, then warm in an air fryer or oven until heated through.
