7 Layer Burrito Taco Bell (vegetarian)

Copycat Taco Bell’s 7 Layer Burrito recipe with step by step photos. This 7 Layer Burrito is better than the real thing… it’s packed with real flavors and ingredients. Every bite is just what you imagined it to be.

Taco Bell is my all-time favorite fast-food so when you’re missing your favorite fast-food during quarantine life, just make it. My absolute favorite item to order at Taco Bell is the 7 Layer Burrito, it’s vegetarian, delicious, and gooey, what’s not to love? Aside from the 7 Layer Burrito, I’m a huge fan of their Mexican Pizza which I have a copycat version of already. I also love their Bean & Cheese Burrito and Spicy Tostada. I hope you try out this delicious homemade and copycat version of the 7 Layer Burrito at home.

Tips on making Taco Bell 7 Layer Burrito

• tortilla: This is the worst part of this recipe since I used Mission Foods’ white flour tortilla that is heavily processed. Unfortunately, this is the only brand I could find at the time. Use your favorite tortilla wrap, a whole wheat wrap would work well and one that’s about 10 inches in diameter. I love La Tortilla Factory brand.
• beans: Try to use refried pinto beans for this recipe, however refried black beans would work well too.
• guacamole: Prepare fresh guacamole with just a few simple ingredients.
• cheese: I used Pepper Jack Cheese in this recipe, however cheddar cheese or a Mexican blend would work well too.
• burrito: When you assemble the burrito, use the recommended amounts for the 7 layers else you won’t be able to close your burrito. You can use less or more of each of the 7 layers.
• Taco Bell sauce: If you can’t find Taco Bell sauce, use Trader Joe’s Spicy Taco Sauce which is pretty exact, otherwise just use your favorite jar of salsa you have on hand.

7 Layer Burrito is:

Copycat 7 Layer Burrito
Mouthwatering
Gooey
Delicious
Tastes just like the “real thing”
Vegetarian
Comfort Food
Satisfying

How to make the Taco Bell 7 Layer Burrito recipe step by step?

Make the Mexican Rice

1. Chop the garlic. Chop the onions – enough for the rice and beans, about 1 1/4 cups.
2. Chop the tomatoes.

3. Heat up the Instant Pot on Saute mode. Once hot, add oil followed by garlic. Saute for about 20 seconds.
4. Add onions and saute until translucent for 2-3 minutes.
5. Add the washed & rinsed rice. Toast for a couple of minutes.
6. Add chopped tomatoes and tomato paste.

7. Stir well. Turn off Saute Mode.
8. Add water and salt, cumin, and chili powder. Stir. Make sure you really scrape the bottom of the Instant Pot so nothing sticks.
9. Seal Instant Pot and cook the rice on High Pressure for 5 minutes. Natural Release after 10 minutes.
10. Mexican Rice is ready.

Prepare the Refried Beans

1. While the rice cooks, prepare the beans. Heat up a pot on medium heat, once hot, add oil followed by the remaining onions you chopped up earlier. Saute for about 3 minutes – until the onions are translucent.
2. Dump all the refried pinto beans into the pot.
3. Stir the beans around.
4. Add Taco Bell Mild Sauce (their Hot Sauce works too). Mix.
5. Add taco seasoning.
6. Let the beans heat up. Once hot, turn off the stove. Your beans are ready.

Prep remaining ingredients + Make Guacamole

1. Chop the lettuce and tomatoes.
2. Shred the Pepper Jack Cheese.
3. To make the guacamole – combine avocado, red onions, cilantro, garlic, serrano chili, lime juice, and salt.
4. Stir to combine. Set aside.

Assemble the 7 Layer Burrito

1. Heat up a castiron skillet on medium heat. Place the tortilla on the stove and cook on both sides, about 1 minute each side. Just warm it through. Turn off the stove.
2. Place tortilla on a plate.
3. Top with refried pinto beans.
4. Top with Mexican rice.

5. Now add sour cream and spread it out the best you can.
6. Add lettuce all over.
7. Top with shredded cheese.
8. Add guacamole and spread it out.
9. Top with tomatoes.

10. Fold the burrito by taking the sides and folding it in and then wrapping the burrito.
11. Spray the pan with avocado oil spray, gently place the flap side of the burrito face down. Cook for 3 minutes or until golden brown.
12. Flip. Cook the burrito on the other side for a couple of minutes until golden brown. 

13. Split burrito in half and serve with your favorite Taco Bell Sauce.

Print Pin

5 from 17 votes

7 Layer Burrito

Copycat Taco Bell's 7 Layer Burrito that's better than the real thing. it's packed with real flavors and ingredients. Every bite is just what you imagined it to be.

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Course Main Course

Cuisine Mexican

Keyword Burrito

DietVegetarian

Prep Time 30 minutes

Cook Time 30 minutes

Servings 6 burritos

Calories 650kcal

Author Nisha

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Ingredients

Mexican Rice

• 1 tbsp avocado oil
• 3 cloves garlic chopped
• 3/4 cup white onion chopped
• 1 1/2 cups white basmati rice
• 2 to tomatoes chopped
• 2 tbsp tomato paste
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 1/2 tsp cumin
• 1 1/2 tsp chili powder

Refried Beans

• 1/2 tbsp avocado oil
• 1/2 white onion chopped
• 1 15 ounce can organic pinto beans roasted chili & lime
• 1/4 cup Taco Bell mild sauce
• 1 tsp taco seasoning

Guacamole

• 1 large avocado
• 1/4 cup red onion chopped
• 1 serrano chili finely chopped
• 1 garlic chopped
• 3 tbsp fresh cilantro
• 1/2 of a fresh lime
• salt to taste

Other Ingredients You'll Need

• 6 burrito flour tortillas
• 3/4 cup sour cream
• 3/4 cup Pepper Jack Cheese shredded
• 2 cups lettuce chopped
• 2 tomatoes chopped

Assemble 7 Layer Burrito

• 1 burrito flour tortilla Mission Foods
• 1/4 cup refried beans
• 1/4 cup Mexican rice
• 2 tbsp sour cream
• 1/3 cup lettuce shredded
• 2 tbsp Pepper Jack cheese shredded
• 2 tbsp guacamole
• 1 tbsp tomatoes chopped

Instructions

Make the Mexican Rice

• Chop the garlic. Chop the onions - enough for the rice and beans, about 1 1/4 cups.
• Chop the tomatoes.
• Heat up the Instant Pot on Saute mode. Once hot, add oil followed by garlic. Saute for about 20 seconds.
• Add onions and saute until translucent for 2-3 minutes.
• Add the washed & rinsed rice. Toast for a couple of minutes.
• Add chopped tomatoes and tomato paste.
• Stir well.
• Add water and salt, cumin, and chili powder. Stir. Turn off Saute Mode. Make sure you really scrape the bottom of the Instant Pot so nothing sticks.
• Seal Instant Pot and cook the rice on High Pressure for 5 minutes. Natural Release after 10 minutes.
• Mexican Rice is ready.

Prepare the Refried Beans

• While the rice cooks, prepare the beans. Heat up a pot on medium heat, once hot, add oil followed by the remaining onions you chopped up earlier. Saute for about 3 minutes - until the onions are translucent.
• Dump all the refried pinto beans into the pot.
• Stir the beans around.
• Add Taco Bell Mild Sauce (their Hot Sauce works too). Mix.
• Add taco seasoning.
• Let the beans heat up. Once hot, turn off the stove. Your beans are ready.

Prep remaining ingredients + Make Guacamole

• Chop the lettuce and tomatoes.
• Shred the Pepper Jack Cheese.
• To make the guacamole - combine avocado, red onions, cilantro, garlic, serrano chili, lime juice, and salt.
• Stir to combine. Set aside.

Assemble the 7 Layer Burrito

• Heat up a castiron skillet on medium heat. Place the tortilla on the stove and cook on both sides, about 1 minute each side. Just warm it through. Turn off the stove.
• Place tortilla on a plate.
• Top with refried pinto beans.
• Top with Mexican rice.
• Now add sour cream and spread it out the best you can.
• Add lettuce all over.
• Top with shredded cheese.
• Add guacamole and spread it out.
• Top with tomatoes.
• Fold the burrito by taking the sides and folding it in and then wrapping the burrito.
• Spray the pan with avocado oil spray, gently place the flap side of the burrito face down. Cook for 3 minutes or until golden brown.
• Flip. Cook the burrito on the other side for a couple minutes until golden brown.
• Split burrito in half and serve with your favorite Taco Bell Sauce.

Nutrition Facts

7 Layer Burrito

Amount Per Serving

Calories 650 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 8g50%

Cholesterol 28mg9%

Sodium 1472mg64%

Potassium 750mg21%

Carbohydrates 93g31%

Fiber 11g46%

Sugar 10g11%

Protein 18g36%

Vitamin A 1445IU29%

Vitamin C 22mg27%

Calcium 253mg25%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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