Chipotle Sauce: Soak macadamia nuts in 1 cup of water for at least one hour. Drain. Combine nuts with the rest of ingredients in a food processor, and blend until smooth.
Burritos: In a hot pan with olive oil, add red onion. Cook until translucent. Add bell pepper and cook until tender. Add garlic and cook for 30 seconds more.
Add fire roasted tomatoes with chipotle, tomato paste, spices, cooked quinoa, and cooked lentils. Cook for a few minutes more, combining all flavors.
Heat tortillas in microwave or on stove until warm. Spoon lentil quinoa mixture and chipotle sauce in tortillas, fold sides over, and roll up. Alternatively, serve chipotle sauce on the side as a dipping sauce.
Notes
If refrigerating the chipotle sauce first, you may need to add more water to thin it out.