Make the Avocado-Tomato Salsa: The avocado, garlic, zucchini, lime juice, salt, cumin, and cilantro. Place all of the ingredients in a medium bowl and mix to combine. Set aside.
In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
Assemble the burritos: Spoon about ¼ cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and ⅓ cup cheese. 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 burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)
Instructions for "Easy Keto Tortillas Made With Almond Flour"
Blend all of the ingredients together in a food processor until a dough-like ball forms.
Remove the dough, cover it in plastic wrap and knead it with your hands for a minute; set aside to rest for about 15 minutes (don't skip these steps as this is what gives the tortillas their bendability).
Unwrap the dough and separate it into four equal small balls of dough. Place each ball of dough in between two pieces of parchment paper and flatten it with your hand. Use a rolling pin to roll the dough out until it's about 6 inches wide (place a 6 inch wide bowl over the top to test and see if it's large enough).
Remove the top piece of parchment paper and gently place the bowl over top of the dough but DO NOT push it down, instead use a knife to trace around the edges of the bowl; remove and save the extra dough for later.
Repeat for the rest of the dough balls and use your extra scraps of dough to make a 5th tortilla.
Preheat a non-stick skillet to medium-high. Once it's hot, place each tortilla in the skillet and cook until the color of the dough changes from a yellowish hue to an off-white (this should only take about 30 seconds).
Flip and cook for an additional 5 more seconds on the other side (NO MORE than 5 seconds or the tortillas start to become dry and less pliable). Repeat steps for the rest of the tortillas.
