7-Layer Burrito
This burrito is just like the dip by the same name but better! Why? For starters, no sharing required, which means no double dipping. Second, it’s super easy to make and take anywhere — you don’t have to worry about it looking good. (Because, let’s be honest, it’s tricky to make any 7-layer dip look pretty.) Third, well, who needs a third? Just dig in already!
Recipe adapted from: sweetpeaskitchen
Recipe adapted from: sweetpeaskitchen
Recipe - ST. LOUIS PARK (+Wines & Spirits)
7-Layer Burrito
Prep Time5 Minutes
Servings4
Cook Time5 Minutes
Ingredients
1 - 15-ounce can refried beans
4 large burrito-sized flour tortillas
8 tablespoons shredded cheddar or Mexican blend cheese, divided
8 tablespoons shredded lettuce, divided
4 tablespoons sliced black olives, divided
4 tablespoons diced tomatoes, divided
4 tablespoons guacamole, divided
4 tablespoons sour cream, divided
Salsa, for serving
Directions
- Add refried beans to a small pot. Cook over medium-high heat, stirring often, until heated through, about 5 minutes. Set aside.
- In a large skillet over medium heat, warm one tortilla until pliable, about 30 seconds. Flip and warm for another 15 seconds. Transfer the tortilla to a flat surface.
- In the center of the tortilla, spread 2 Tbsp refried beans in a vertical line. Repeat with 2 Tbsp shredded cheddar cheese, 2 Tbsp shredded lettuce, 1 Tbsp sliced black olives, 1 Tbsp diced tomatoes, 1 Tbsp guacamole and 1 Tbsp sour cream.
- Fold in the sides of the burrito, then roll up tightly. Repeat these steps to make 3 more burritos.
- Slice the burritos in half and serve with fresh salsa. Burritos are best eaten fresh and leftover ingredients will store in separate airtight containers in the refrigerator for up to 2 days.
5 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Amy's Organic Light In Sodium Traditional Vegetarian Refried Beans, 15.4 Ounce
$4.99$0.32/oz
Mission Burrito Size Flour Tortillas, 8 Each
$4.39$0.55 each
Crystal Farms Shredded 4 Cheese Mexican Style Blend, 7 Ounce
2/$6 Huge Deal
$3.00 was $3.99$0.43/oz
Fresh Express Shreds Iceberg Lettuce, 8 Ounce
$2.99$0.37/oz
Early California Sliced Black Olives, 2.25 Ounce
$2.19$0.97/oz
Roma Tomatoes, 0.25 Pound
$0.62 avg/ea$2.49/lb
L&B Fresh Guacamole, 14 Ounce
$8.99$0.64/oz
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz
L&B Mild Fresh Salsa, 14 Ounce
$7.99$0.57/oz
Directions
- Add refried beans to a small pot. Cook over medium-high heat, stirring often, until heated through, about 5 minutes. Set aside.
- In a large skillet over medium heat, warm one tortilla until pliable, about 30 seconds. Flip and warm for another 15 seconds. Transfer the tortilla to a flat surface.
- In the center of the tortilla, spread 2 Tbsp refried beans in a vertical line. Repeat with 2 Tbsp shredded cheddar cheese, 2 Tbsp shredded lettuce, 1 Tbsp sliced black olives, 1 Tbsp diced tomatoes, 1 Tbsp guacamole and 1 Tbsp sour cream.
- Fold in the sides of the burrito, then roll up tightly. Repeat these steps to make 3 more burritos.
- Slice the burritos in half and serve with fresh salsa. Burritos are best eaten fresh and leftover ingredients will store in separate airtight containers in the refrigerator for up to 2 days.