Oatmeal is so underrated, especially because it isn’t in burritos, until now! This is a quick, on the go breakfast that tastes great and is easy and portable! Because everything is better in burrito form!
you will need-
whole wheat tortillas (2)
a small avocado
1/4 cup aquafaba (the liquid in canned garbanzo beans)
1 tsp nutritional yeast
vegan cream cheese
1 (slightly overfilled) tablespoon garbanzo bean flour
2 tablespoons instant oatmeal
1 tablespoon vegan probiotic peppery jack cashew spread
Put the aquafaba, oatmeal, garbanzo bean flour and nutritional yeast in a blender. Blend.
Cut the avocado in half, peel, cut into slices and set aside.
Heat up a pan to medium heat. Once it is heated, spray Pam onto the pan. Add the mixture from the blender and the peppery jack cashew spread. Cook until thicker than mashed potatoes, folding the mixture onto itself like you would with scrambled eggs.
put the tortillas on a microwave safe plate. Cover with a damp paper towel. Microwave for 30 seconds. Take out of the microwave.
put a dollop of vegan cream cheese onto the center of the tortilla. Cover with half the mixture from the pan. Place sliced avocado on top.
Fold the burrito. The short side first, then lengthwise. Place seam side down.
repeat with the other tortilla (because you will want two of these).