Cinco de Mayo may have passed, but these seven layer burritos are worth making any night. They take all the flavors of a classic seven layer dip—refried beans, guacamole, pico de gallo (salsa), sour cream, cheese, lettuce, and olives—and tuck them into a warm flour tortilla for a quick, satisfying meal.
Putting the layers inside a burrito shell makes them easy to eat and perfect for busy weeknights. The combination is simple but full of flavor, and it’s a fun change from our usual dinners.
I particularly liked the homemade guacamole and pico de gallo included in this recipe. Both are great inside the burritos and delicious on their own with chips as a snack.
If you need a super quick dinner, you can skip making the guacamole and pico from scratch and buy them pre-made at the store. Assemble the burritos with layered beans, guacamole, pico or salsa, shredded cheddar, sour cream, chopped lettuce, and sliced olives. They come together in minutes and are always a hit.
Seven Layer Burritos
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Ingredients
For the Guacamole:
- 4 medium ripe avocados
- 3 Tbsp lime juice
- ½ (4oz) can diced jalapeños* (will use the rest in the pico de gallo)
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ½ bunch cilantro, chopped (will use the rest in the pico de gallo)
For the Pico de Gallo:
- ½ purple onion, diced
- 3 tomatoes, seeded and diced
- ½ bunch cilantro, chopped
- ½ (4oz) can diced jalapeños
- ½ tsp salt
- 1 Tbsp lime juice
Other ingredients:
- 2 (16oz) cans fat free refried beans
- 1 package (8) burrito-size flour tortillas
- 2 cups shredded cheddar
- 1 cup light sour cream
- 1 head green leaf lettuce, chopped
- 1 (6oz) can medium black olives, sliced
Instructions
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Make the guacamole: halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Mash with a fork or potato masher. Stir in lime juice, diced jalapeños, salt, pepper, garlic powder, and chopped cilantro until combined.
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Make the pico de gallo: combine diced purple onion, seeded and diced tomatoes, chopped cilantro, diced jalapeños, salt, and lime juice in a bowl. Mix well and taste-adjust if needed.
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Heat the refried beans in a microwave-safe bowl for about 3 minutes, stirring occasionally, until hot. Alternatively, warm them on the stove over low heat.
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Assemble the burritos: spread a layer of warm refried beans on a burrito-size flour tortilla. Add a layer of guacamole, a spoonful of pico de gallo, shredded cheddar, a dollop of sour cream, chopped lettuce, and sliced olives. Fold the sides and roll up the tortilla. Cut in half and serve immediately.
Notes
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