Add all the ingredients for the Cajun beans and ½ tsp salt to a saucepan. Bring to a boil, then simmer vigorously without a lid for 15 to 20 minutes until the sauce has thickened.
For the omelet, whisk together the chickpea flour, nutritional yeast, olive oil, onion powder, garlic powder, turmeric, and ¼ tsp salt in a bowl. Gradually whisk in half of the (soy) milk, followed by the remaining milk, until you have a smooth batter.
Heat ½ tbsp olive oil in a large non-stick frying pan over medium-high heat. Once the pan is hot, pour in one-quarter of the omelet batter and tilt the pan to spread it evenly. Immediately place a tortilla on top of the omelet and cook for 2 to 3 minutes, until the omelet is golden brown and cooked through.
Remove the tortilla and omelet from the pan. Fill with the reduced Cajun beans, mashed avocado, and a drizzle of Sriracha or another hot sauce.
Repeat steps 3 and 4 with the remaining omelet batter and bean mixture.
