Best Breakfast Burrito VEGAN

Heat a cast iron pan over medium high heat.Wash & dry your jalapeño peppers and place on the pan.Cook for about 3-5 minutes on each side, until you get a nice char.When all 4 sides are cooked, remove from heat, place onto a cutting board and finely chop.Set aside until all burrito elements are completed.Drain beans from canned water and place into a saucepan.Heat beans over medium-high heat.Add taco seasoning to taste and mix well.When Beans are heated lightly mash, using a potato masher or a fork. You want the beans to be 50% mashed and 50% whole. Mix to combine the two.Keep heated until you are ready to build your burrito.Heat a non-stick pan over medium-high heat for about 3 minutes. Do not add any oil or cooking spray, you want this to be a dry pan.Blend The Vegg Vegan Egg Yolk with water until well combined and set aside.In a bowl whisk The Vegg Scramble Mix with unsweetened soy milk for about 30 seconds until it froths up.Pour The Vegg Scramble mixture onto the heated pan and turn down heat to medium-low.Cook for roughly 10 minutes until it begins to look like a firm curd.Pour the The Vegg Vegan Yolk on top of the now curded mixture and mix.Cook until desired consistency is reached, about 5 more minutes.When desired consistency is reached sprinkle on some of your vegan cheese, and vegan deli meat, and cook until cheese has melted, and the deli meat is warmed and slightly crispy.Remove from heat.Heat a dry skillet over medium-high heat.Sprinkle some vegan cheese onto each tortilla.Top with a couple spoonfuls of beans, and line with some sliced avocado.Layer on some salsa and a layer of vegan scrambled eggs.Top with chopped jalapeños and cilantro and season, to taste, with hot sauce.Roll up burrito-style.Place the burrito onto the dry hot skillet and cook both sides and the ends until slightly toasted. This will help your burrito stay together!