This BBQ mac and cheese burrito brings together creamy mac and cheese, hearty beans, crisp lettuce and a sweet-tangy BBQ sauce for a satisfying, comfort-food mashup. It’s an easy, flavor-forward meal that works well for lunch, dinner, or a filling snack.
Originally published September 28, 2015, this recipe began as a playful project combining two beloved comfort foods into one portable bite. The combination remains a favorite for its contrast of textures and balance of savory, creamy and bright flavors.
Mac and Cheese in a Burrito
The idea is simple: warm tortillas wrapped around a scoop of creamy mac and cheese, pinto beans for protein, a little grated vegan cheese for extra cheesiness, fresh romaine for crunch, and generous drizzles of a good BBQ sauce. If you prefer, use your favorite BBQ sauce — a homemade gluten-free vegan BBQ sauce pairs especially well if you’re keeping the recipe fully plant-based.
This BBQ mac and cheese burrito is flexible. Use gluten-free tortillas to keep it gluten-free, swap pinto beans for black beans or shredded BBQ jackfruit for a different texture, or add pickled onions or sliced jalapeño for acidity and heat. The result is a hearty vegan burrito that’s both comforting and portable.
BBQ Mac and Cheese Burrito
BBQ Mac and Cheese Burrito
This burrito combines creamy mac and cheese with classic burrito fillings and a sweet-tangy BBQ sauce for a filling, flavorful meal.
Ingredients
- 2 gluten free tortillas
- 1 cup mac and cheese (prepared)
- 1 cup pinto beans, drained and warmed
- 2 ounces vegan cheese, finely grated
- 6 leaves romaine, chopped
- 3 tablespoons BBQ sauce
Instructions
- Warm each tortilla briefly in a dry skillet or microwave so it becomes flexible and easy to roll.
- Place several tablespoons of prepared mac and cheese down the center of each tortilla. Top with warmed pinto beans, the finely grated vegan cheese, and a generous handful of chopped romaine for crunch.
- Roll the tortilla tightly to enclose the filling. Cut in half if desired and drizzle or brush with BBQ sauce before serving. Serve warm.
Notes
Dietary: This version is dairy-, egg-, soy- and gluten-free when made with vegan mac and cheese and gluten-free tortillas. Adjust fillings and sauce to suit allergies and preferences.
Nutrition Information
Yield: 2 | Serving Size: 1
Amount Per Serving (approx.):
- Calories: 488
- Total Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Sodium: 601 mg
- Carbohydrates: 44 g
- Fiber: 12 g
- Sugar: 7 g
- Protein: 21 g
Nutrition calculations vary by method and ingredient brand; they are for informational purposes only.
Serving Suggestions and Variations
Serve these burritos with extra BBQ sauce for dipping, a side salad, or simple pickles to brighten the plate. For a smokier flavor, try adding a few drops of liquid smoke to your mac and cheese or choose a smoky BBQ sauce. To make this more substantial, add roasted vegetables, fresh salsa, or sliced avocado for creaminess.
Leftovers store well in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a microwave until warmed through; a brief toast in a skillet will help restore some crispness to the tortilla.
About Kristina
Kristina is spabettie. She discovered a love of cooking at an early age and launched spabettie in 2010 to share vibrant vegan recipes. Her focus on approachable, flavorful plant-based meals has inspired many simple, satisfying dishes like this BBQ mac and cheese burrito.
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