Burritos de Desayuno

My favorite breakfast as a child was breakfast burritos. Sometimes, I took as many as four mini burritos to school. My mom and aunts had an assembly line—one cooking, one wrapping, and one cleaning. Those breakfast burritos were fi lled with pinto beans, scrambled eggs, pico de gallo, avocado, cheese, and loads of ketchup. But now my favorite fi lling is chickpea and turmeric “eggs.” The eggs are fl avored with kala namak salt, a Himalayan black salt that imparts a savory f l avor similar to hard-boiled egg yolks. You can fi nd it at specialty shops and online.

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Step 1

To make the scramble: In a medium bowl, whisk together the chickpea fl our, garlic powder, onion powder, turmeric, pink salt, ¼ teaspoon kala namak salt, and black pepper. In another medium bowl, whisk together the almond milk, 1 tablespoon of the avocado oil, and water. Slowly add the dry ingredients to the wet and whisk together. The mixture should have a smooth, runny texture that pours like pancake batter. Set the mixture aside.

Step 2

In a medium nonstick skillet over medium heat, warm the remaining 1 tablespoon avocado oil. Pour in the mixture and cook, stirring constantly and pressing down with a silicone spatula to fl atten, until the mixture resembles scrambled eggs and is a bit crispy, about 10 minutes.

Step 3

Sprinkle additional kala namak salt on top of the mixture, if desired, and stir once more to incorporate. Remove from the heat and cover.

Step 4

In another nonstick skillet over medium heat, warm a drizzle of avocado oil. Add a tortilla and cook until golden, about 30 seconds per side. Sprinkle with some of the vegan cheese and cook until the cheese melts. Transfer the tortilla to a plate and add a spoonful each of the scramble, beans, pico de gallo; some of the avocado and a lettuce leaf (if desired); and a little ketchup. Fold the right and left sides of the tortilla toward the middle. Fold the edge closest to you snugly over the fi lling and continue to roll up the burrito. Repeat with the remaining tortillas and fi llings and then serve.