Instructions

Red Sauce

1. 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.
2. 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.

Burrito Filling

1. 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.
2. 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.
3. After you've drained and rinsed the pasta, return the pot to the stove, over low-medium heat. Add the Nacho Teese Sauce (or homemade sauce) to the pasta, along with the black bean mixture; stirring until evenly coated and combined. Cover the pot and cook for 5 minutes.
4. Once you're ready to serve, stir the avocado, cilantro and lime into the mac 'n' cheese, then salt to taste.
5. 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!