In a large pot bring beans, bay leaves, garlic and water to a boil.

Reduce heat to low and cover.

Simmer for about 3 hours or until beans are tender. (You can always add more water to the beans if you need to.)

Toast the two morita peppers in a skillet on medium heat for about 30 seconds.

Then put the peppers in the pot with the beans to soak and soften up.

Transfer beans, peppers and 1- 1 1/2 cups of broth from the beans to blender. Blend until smooth. (You can do this in 2 batches if necessary.)

In a pot over medium heat add the bacon grease and when hot add the diced onion. Saute onions for a couple of minutes.

Add the bean sauce to the pot. Simmer for about 5-8 minutes. Salt to taste.

Fry the tortillas in a little bit of oil until pliable.Then transfer to a paper towel lined plate.

Starting with one tortilla at a time spread the beans sauce over the tortilla.

Fill the tortilla with a little bit of the scrambled eggs.

Close the tortilla and spread more bean sauce over the top.

Repeat with remaining tortillas.

Garnish, serve and enjoy!