Mexican Mac Burrito with Red Sauce

A tasty spin on your typical burrito, stuff it with Mexican ingredients and Mac 'n' Cheese! Plus, a spicy red sauce.
Course Dinner, Entree
Cuisine American, Fusion, Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Jackie of Vegan Yack Attack


Red Sauce

  • 4 Large Tomatoes
  • 2 Tbsp . Tomato Paste
  • 1/2 in 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 C . Red Onion Diced
  • 2/3 C . Red Bell Pepper Diced
  • 1 1/2 T . Fresh Jalapeño Diced
  • 3/4 C . Cooked Black Beans
  • 2 C . Dried Pasta
  • Water for Boiling
  • 1 Tube Nacho Teese Sauce
  • 1/2 C . Avocado Chopped
  • 1/4 C . Fresh Cilantro
  • 1 tsp . Fresh Lime Juice
  • Salt to taste


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 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!