In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Once cooked, drain any excess fat.
Add the diced onion, garlic, and jalapeño to the skillet with the beef. Sauté for an additional 3-4 minutes until the vegetables are softened and fragrant. Stir in the taco seasoning and mix well to combine.
In a mixing bowl, whisk together the eggs, half and half, salt, and pepper until well combined. In a separate skillet, melt 2 tablespoons of butter over medium-low heat. Pour in the egg mixture and let it sit for a moment before gently stirring. Cook until the eggs are fluffy and just set, then remove from heat.
Warm the flour tortillas in a dry skillet or microwave until pliable. Spread a layer of refried beans on each tortilla, followed by a generous scoop of the beef mixture, scrambled eggs, and a sprinkle of both cheeses. Top with diced tomatoes and avocado.
Carefully roll up each tortilla burrito-style, tucking in the sides as you go. Place seam-side down on a plate. If desired, drizzle with hot sauce before serving for an extra kick!
