A tasty spin on your typical burrito, Mexican Mac Burrito is topped with a homemade red sauce and stuffed with all kinds of awesome!
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 (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. Because 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. (the Teese Nacho Sauce has since been discontinued, so make 10 ounces of your fave vegan sauce!)
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!) But, instead, drizzle the red sauce straight onto your mac ‘n’ cheese. Mmm…
Two Years Ago: Mint Marble Ice Cream
Mexican Mac Burrito with Red Sauce
A tasty spin on your typical burrito, Mexican Mac Burrito is topped with a homemade red sauce and stuffed with all kinds of awesome!
Ingredients
Red Sauce
- 4 Large Tomatoes
- 2 Tbsp Tomato Paste
- 1/2 of a Chipotle Pepper Adobo, or a full one if you like it Hot
- 1 Clove Garlic
- 2 tsp Onion Powder
- 1 tsp Chili Powder
- 1/2 tsp Ground Cumin
- 1 1/2-2 tsp Sea Salt, or to taste
Burrito Filling/Mac 'n' Cheese
- 1/2 tsp . Coconut Oil
- 1/2 Cup diced Red Onion
- 2/3 C diced Red Bell Pepper
- 1 1/2 T diced Fresh Jalapeño
- 3/4 Cup Cooked Black Beans
- 2 Cups Dried Pasta
- Water for Boiling
- 10 ounces Nacho Teese Sauce, (this has since been discontinued, so use your favorite nacho sauce recipe/product)
- 1/2 Cup diced Avocado
- 1/4 Cup chopped Fresh Cilantro
- 1 tsp Fresh Lime Juice
- Salt to taste
Instructions
Red Sauce
- 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.
Burrito Filling
- 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 (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.
- 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!
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
As great as this Mexican Mac Burrito is, I can’t wait to show you what’s coming up next!
I am not familiar with the “BBQ-style” mac-n-cheese vegan burrito (portland style) that you mention here? Do share!
Oops, I forgot to link it! It’s at Homegrown Smoker, an all vegan BBQ food trailer on N. Mississippi! 😀
I really like the way you’re thinking this month! These burritos look *amazing!* And those grilled tomatoes? Beautiful! I love grilled tomatoes and bet they add such wonderful flavor to the sauce.
Thank you! It’s basically carbs on carbs on carbs all month. ha ha But, yes, the grilled tomatoes make any tomato sauce instantly better. Mmm..
Amazing! I have so many new mac n cheese concoctions I need to try now!
damn girl! you are killin’ it with endless mac n cheese recipes. I’m so impressed with all your creative ideas. I still haven’t tried my Teese from the VVC… somehow I am freaked out by it in the tube… but perhaps your enthusiasm will inspire me to do it!!
Thank you, Amey! There are certainly more to come. Also, no need to be afraid of the Teese! ha ha 😀
Wow, this rules! I need to make all of these mac recipes after MoFo is over.
If I find myself in Chi-town before too long, we’ll definitely have to make some together! I you can make fabulous beverages for us while doing so. 😀
Totally better late than never. This was worth waiting for. What a stunning mac and cheese twist!
All I’ve got to say is: HOLY MACCCCCCCC. I have to try the Teese nacho cheeze someday…. maybe when I get back home.
Um, I did NOT know there was a mac and cheese burrito in the mecca of vegan food. That sounds amazing!! Get me to Portland. Or my kitchen. This seriously looks so delicious–I’m going to make it for my boyfriend this weekend if all goes well. He’s gonna love it!
The burrito is pretty damn tasty! (both the PDX one and mine 😉 ) But, if you do end up making this, let me know how it goes!
I need you to come cook me dinner! Mac-n-cheese every day, yay!
I was at Homegrown Smoker JUST the other day… Mmm.
while I have made my share of mac & cheese burritos too, this by far kicks ALL of their burrito asses. that red sauce sounds glorious, this might be the first of your mac recipe I make…
MAYBE, or you can wait for one that’s coming next week that I know you will absolutely love. Honestly, you probably made some version of it already, but I think you’ll love it regardless. And you’ll definitely know which one it is, when the time comes. 😀
I love the spirals! They remind me of boxed kraft mac n cheese spirals I adored in childhood.
Right?! When I saw them I knew that I had to use them this month. 😀 Now to see if I can find some wagon wheels, again..
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Ahhh that looks so good!
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Hello fellow Vegan Mofo’er 🙂
Love your “mexican mac burrito” and would like to link to your recipe on the Vegan Mofo round up post on my blog this Friday.
Nice to meet you btw.
Sandra
P.S. Connect with me on Facebook (CandidaDietPlan), @candidadiettips on Twitter and Sandra Boehner on Pinterest so you see when the post goes live 😉
Hi Sandra!
Yes, you may link to the recipe on your round-up. Thank you, ahead of time, for sharing it! 🙂
Jackie
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The first time I tried red sauce..and..it was a failure..
So sorry to hear that! Can you elaborate?