Updated on September 13, 2013
It’s pretty well-known that there is an existing Mac ‘n’ Cheese burrito in the Mecca of vegan food aka Portland. But, I wanted to go a very different route from the BBQ-style wrapped up goodness and put a Southern Californian twist on it. This almost always means that it’s going to be a Mexican-inspired recipe. 😉
With the help of my friend Trevor (cutting up and sorting out my Mise en Place), I made a delicious fork and knife-style wet burrito covered in a homemade, spicy enchilada sauce. ¡Muy bueno!
I may have taken a short cut on the cheese sauce and used my favorite variety of Teese, their Nacho Teese sauce, since the rest of the burrito requires a little more time than your average mac ‘n’ cheese. But, I assure you, it is SO worth it. Especially the red sauce, which is my first try at it, and deemed very successful.
Also, I’d like to apologize, as I meant for you to have this recipe yesterday. When I went to Corey’s house to work on it, I forgot my recipe notebook at home. Doh! Better late than never, no?
Use up the last of those plump Summer tomatoes (because unlike other people, I know that it’s still Summer), and add a little flair to your burrito night at home. Another option for this recipe would be to omit the tortilla altogether (BLASPHEMY!) and drizzle the red sauce straight onto your mac ‘n’ cheese. Mmm…
Two Years Ago: Mint Marble Ice Cream
- 4 Large Tomatoes
- 2 Tbsp. Tomato Paste
- ½ a Chipotle Pepper in Adobo (or a full one if you like it Hot)
- 1 Clove Garlic
- 2 tsp. Onion Powder
- 1 tsp. Chili Powder
- ½ tsp. Ground Cumin
- 1½-2 tsp. Sea Salt (or to taste)
- ½ tsp. Coconut Oil
- ½ C. Red Onion, Diced
- ⅔ C. Red Bell Pepper, Diced
- 1½ T. Fresh Jalapeño, Diced
- ¾ C. Cooked Black Beans
- 2 C. Dried Pasta
- Water for Boiling
- 1 Tube Nacho Teese Sauce
- ½ C. Avocado, Chopped
- ¼ C. Fresh Cilantro
- 1 tsp. Fresh Lime Juice
- Salt to taste
- Take the large tomatoes and put them on a hot, oiled grill. Grill until charred on most sides, but not falling apart.
- Set them aside to cool for 2-3 minutes, then carefully peel the skins off (I used tongs and a fork for this) and cut out the stems.
- Place the tomatoes in a blender with the rest of the sauce ingredients, adding only a teaspoon of the salt to start.
- Warm a large saute pan over low-medium heat. Puree the sauce ingredients until completely smooth, then pour into the pan.
- Bring to a simmer and cook for 10-15 minutes, uncovered, or until the sauce has thickened.
- While the sauce is thickening, get a small sauce pan out and heat it over medium. Melt the coconut oil in this pan.
- Once hot, add the red onion and saute until it begins to turn clear, then add the red bell pepper and jalapeño. Saute for 2-3 minutes.
- Adjust the heat to low-medium and stir the black beans into the pan. Leave covered and cook for 3 minutes.
- Prepare the water for boiling in a large pot and follow the instructions for cooking your pasta that are listed on its package.
- After you've drained and rinsed the pasta, return the pot to the stove, over low-medium heat.
- Add the Nacho Teese Sauce to the pasta, along with the black bean mixture; stirring until evenly coated and combined. Cover the pot and cook for 5 minutes.
- Once you're ready to serve, stir the avocado, cilantro and lime into the mac 'n' cheese, then salt to taste.
- Warm the tortillas to make them more flexible, lay a cup of greens down the center of each one and split the mac between them. Roll into a burrito (open-ended was easier with these tortillas) and pour some red sauce over the top.
- Garnish with minced cilantro or slices of avocado. Enjoy!
As great as this recipe is, with the slightly hot red sauce and creamy mac, I can’t wait to show you what’s coming up next!