Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the black beans, red bell pepper, red onion and corn kernels. Sauté for about 5 minutes, or until the vegetables start to soften.

Add the chili powder, cumin, smoked paprika, salt and black pepper to taste, garlic and diced jalapeños. Continue to cook for another 5 to 7 minutes, or until the beans are tender and the flavors meld. Adjust the spice level according to your preference.

Prepare the chickpea scramble: In a separate large skillet, mash the chickpeas slightly with a fork or a potato masher.

Season the mashed chickpeas with the chili powder and cumin, plus salt and black pepper to taste. Cook for 5 to 7 minutes, stirring occasionally, until heated through and they have a scrambled egg–like consistency.

Assemble the burritos: Warm the flour tortillas in a dry skillet for a few seconds on each side or microwave them briefly, to make them pliable. Place a generous spoonful of filling down the center of each tortilla. Add a portion of the chickpea scramble on top of the filling.

Top each burrito with avocado slices, cilantro and a squeeze of lime juice. If desired, sprinkle some vegan cheese and salsa on top.

Fold in the sides of the tortilla, then roll it up from the bottom to create a burrito and serve.