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) , Taco Seasoning (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) , Avocados (1/3 cup) , Vegan Shredded Cheese (1/2 cup) , and Fresh Cilantro (4 Tbsp) 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.