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4.79 from 33 votes

7 Layer Burrito

Copycat Taco Bell's 7 Layer Burrito is better than the real thing. This burrito is vegetarian and packed with so much flavor.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 6 burritos
Author: Nisha Kapur

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 the warm 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

Calories: 650kcal | Carbohydrates: 93g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 1472mg | Potassium: 750mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1445IU | Vitamin C: 22mg | Calcium: 253mg | Iron: 4mg