The night before, whisk together almond milk, chia seeds, flax seed, maple syrup, and cinnamon in a bowl or jar. Let sit for 5 minutes, stir again to prevent clumping. Refrigerate overnight. In the morning, prepare the remaining ingredients as instructed above. Portion the chia pudding and top with mixed berries before serving.

Heat olive oil in a skillet over medium heat. Add onion and bell pepper; sauté 3–4 minutes until softened. Add spinach and cook until wilted (about 1 minute). Season with salt and black pepper.

Add black beans and warm through (1–2 minutes). Pour in beaten eggs and cook, stirring gently, until just set. Stir in cheddar cheese until melted. Remove from heat.

Warm tortillas in a dry skillet or microwave for 15–20 seconds until flexible.

Portion the egg mixture evenly onto the tortillas. Add sliced avocado.

Fold in the ends and roll up tightly. Cut in half. .

Brew and prepare the coffee to your liking.

Serve the burrito with chia seed pudding and coffee.