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+ servings

7 Layer Burrito

Vegetarian
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.
4.95 from 20 votes
Author: Nisha
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6 burritos
Calories 650 kcal

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

Calories: 650kcalCarbohydrates: 93gProtein: 18gFat: 24gSaturated Fat: 8gCholesterol: 28mgSodium: 1472mgPotassium: 750mgFiber: 11gSugar: 10gVitamin A: 1445IUVitamin C: 22mgCalcium: 253mgIron: 4mg
Keyword Burrito
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