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In a bowl combine chickpea flour, water, nutritional yeast, baking powder, salts, turmeric and black pepper.
Heat oil in skillet over medium heat. Add onion and garlic and cook until translucent.
Add vegetables and pour the chickpea batter over the vegetables. Cook for 2 minutes until the edges start to cook. Scramble up the mixture and continue to cook until batter is cooked through approx 6 mins.
Place Batter with vegetables into a tortilla and top with Daiya Pepperjack Shreds. Roll into a burrito and enjoy!