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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.
4.8 from 30 votes
Prep Time30 mins
Cook Time30 mins
Course Main Course
Cuisine Mexican
Diet Vegetarian
Servings: 6 burritos
Calories: 650kcal
Author: Nisha


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


  • 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


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.


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
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