Perfect for a lazy weekend brunch! It’s so rewarding to make each of the nourishing components and then bring them together into these beautiful, flavour-packed burritos.

Prep 10 mins / Cook 50 mins / Serves 2-4

1 cup chickpea flour
¼ rounded tsp salt
1 tbsp fresh chopped thyme or oregano (optional)
2 eggs
¾ cup milk of choice
⅓ cup water
2 tbsp olive oil
1 ripe tomoto (chopped)
1 ripe avocado (chopped)
1 tbsp lemon juice
+ Mexican black beans mix (from my last reel)

In a bowl or food processor, combine chickpea flour, salt, eggs, milk, water, and olive oil until smooth. Stir in herbs if using.
Let the batter rest for 30 minutes (refrigerate if leaving longer).
Prepare the Mexican black beans while you wait.
Chop tomato & avocado into a salsa with lemon juice and salt to taste.
Once the batter is rested, heat a pan over medium heat and brush lightly with olive oil.
Pour ¼–½ cup of batter and swirl to coat the pan evenly.
Cook 45–60 seconds until golden, then flip and cook the other side for 30 seconds.
Transfer to a plate.
Fry or scramble one egg per crepe.
Assemble the burritos by laying your crepe flat on a plate, spread a generous layer of black bean mix across the middle, add the egg and a couple of tablespoons of salsa on top. Roll it up and serve warm!

From Flatten Your Curve - delicious recipes that help stabilise your blood sugar for beautiful skin, a healthy body and happy hormones.