Heat the oil in a saucepan over medium high heat and saute the onion, garlic, red bell pepper. Cook, stirring occasionally until vegetables are tender. Stir in the chili powder, honey, dill, molasses, cumin, salt and pepper. In a cup, combine the tomato paste and water. Reduce the heat to low. Cover and cook for 1 hour, stirring occasionally. Assemble each burrito by placing a tortilla on a work surface and arrange a line of cheese down the middle. Add the mixture, along with romaine leaf and tomatoes. Serve fresh.