Cook the chopped bacon in a large skillet over medium heat for 6–8 minutes, until crisp. Transfer it to a paper-towel-lined plate and leave about 1 tablespoon of bacon fat in the skillet.

Brown the breakfast sausage in the same skillet, breaking it into small pieces as it cooks. Cook for 6–8 minutes, until no pink remains, then drain excess grease.

Cook the frozen hash browns in a separate skillet with the butter or neutral oil. Season with 1/2 teaspoon kosher salt and the black pepper, then cook for 8–12 minutes, turning occasionally, until browned and crisp.

Warm the drained and rinsed black beans in a small pan or in the microwave. Pour off any excess liquid before using them in the burritos.

Whisk the eggs with the milk or half-and-half and the remaining 1/2 teaspoon salt. Cook them gently in a lightly greased skillet over medium-low heat for 3–5 minutes, removing them while they are still slightly soft.

Warm the tortillas briefly in a dry skillet or microwave until flexible. Keep them covered with a clean towel while you assemble the burritos.

Divide the eggs, bacon, sausage, hash browns, beans, cheese, salsa, avocado, sour cream, hot sauce, and cilantro among the four tortillas. Keep the filling to about 1 1/2–2 cups per burrito so each one can be closed securely.

Fold the tortilla sides inward, roll tightly from the bottom, and place each burrito seam-side down. For a crisp exterior, toast the burritos in a dry skillet over medium heat for 2–3 minutes per side.