In a mixing bowl, place diced tomatoes, onion, and jalapeños.

In a separate small mixing bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.

Pour mixture over pico mixture, add cilantro then gently toss mixture to evenly coat.

Place in a container with lid.

Refrigerate until needed for up to 24 hours.

Remove stem from avocado.

Cut avocado in half from top to bottom.

Twist one half of the avocado to pull two halves apart.

Remove pit from avocado.

Scoop out the pulp from the avocado and place into a large bowl.

In a large bowl, gently mash the avocados with lim juice and salt.

Gently fold in onions, jalapeño peppers, and cilantro.

Transfer guacamole to a clean serving dish.

Garnish guacamole with cilantro or favorite topping.

Serve as needed.

Place flour tortilla onto a flat surface.

Place scrambled eggs onto the flour tortilla.

Top with chorizo, Takis, potatoes, guacamole, and pico de gallo.

Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.

Lightly coat the pan with oil and set over medium heat.

When the pan is hot, add the burrito, seam side down.

Cook, covered, until the bottom of the burrito is golden brown.

Flip the burritos over and continue cooking, covered, until golden, a few minutes more.

Dust plate with crushed Takis®.

Place a scoop of guacamole to the side of the dish and top with two whole Takis®.

Serve as needed.