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Breakfast Burrito


  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 1 tbsp nutritional yeast
  • 1/2 tsp baking powder
  • 1/4 tsp tumeric
  • 1/8 tsp black salt
  • dash black pepper
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1/4 cup onions, chopped
  • 1 orange bell pepper, diced
  • 1 tomato, diced
  • 1 handfull fresh spinach
  • Daiya Pepperjack Shreds, as desired
  • 4 tortillas


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!

Tips for cooking with Daiya

25 min
Total Time
10 min
Prep Time
15 min
Cook Time

Free of these allergens

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