On a non-stick skillet, over medium heat, add the oil together with the bacon and let it brown slowly, remove and reserve.
Beat the eggs with the salt and add the chives.
In the fat where the bacon was browned, cook the scrambled eggs to your liking and set aside.
In a nonstick skillet over low heat, heat the flour tortillas for a few seconds on each side to make them flexible.
To build your burrito:
Spread on the hot tortilla the beans, add the “queso de capas”, the scrambled egg, the bacon and the Picamás Green Jalapeño hot sauce to close the burrito.
Place the burritos on a skillet, turn them to seal and brown them, and serve immediately.
