Vegan Quinoa Chorizo Loaded Breakfast Burrito

Heat Oil (as needed) in a pan on medium and then add Pinto Beans (1 1/2 cups), Quinoa (1 cup), Black Olives (1/3 cup), McCormick® Taco Seasoning Mix (1 Tbsp), Dried Oregano (1 tsp), Salt (to taste), and Ground Black Pepper (to taste). Stir occasionally for about 3-5 minutes or until hot and incorporated.

Mix the pan ingredients together with the Soy Chorizo (1 cup), Avocado (1/3 cup), Vegan Shredded Cheese (1/2 cup), and Fresh Cilantro (1/4 cup) in a large bowl.

Separate mixture onto Flour Tortillas (2) and fold. Optionally, you can make these breakfast bowls, not wraps. Smother in Hot Sauce (to taste) if you so desire.