Copycat Taco Bell 7-Layer Burrito

Why You’ll Love This Recipe

• Delivers the nostalgic 7-layer flavor with fresher textures and bigger, heartier rolls.
• All-vegetarian, budget-friendly, and easy to prep ahead for weeknights or game day.
• Customizable heat: keep it mild or add jalapeños and hot sauce.
• Warm, soft tortillas and well-seasoned rice keep every bite balanced and satisfying.

Grocery List

• Produce: 2 ripe avocados, 1 lime, small red onion, fresh cilantro, 2–3 Roma tomatoes, 1 small head iceberg lettuce (or pre-shredded), optional jalapeño
• Dairy: Sour cream, shredded Cheddar and Monterey Jack (or Mexican blend)
• Pantry: Large flour tortillas, canned refried beans, long-grain white rice, tomato paste, neutral oil, chili powder, ground cumin, paprika, garlic powder, onion powder, kosher salt, black pepper, optional mild taco sauce/hot sauce

Full Ingredients

Seasoned Rice

• 1 cup long-grain white rice, rinsed
• 1 tablespoon neutral oil
• 1 3/4 cups water
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3/4 teaspoon kosher salt

Quick Guacamole

• 2 ripe avocados
• 2 tablespoons fresh lime juice
• 2 tablespoons finely chopped cilantro
• 1 tablespoon finely minced red onion
• 1/2 teaspoon kosher salt
• Optional: 1 small jalapeño, seeded and minced

Burrito Assembly (7 Layers)

• 4 large (10-inch) flour tortillas
• 2 cups refried beans (warmed)
• 2 cups cooked seasoned rice (from above)
• 1 cup guacamole (from above or store-bought)
• 1/2 cup sour cream
• 2 cups shredded iceberg lettuce
• 1 cup diced tomatoes (seeds removed)
• 1 cup shredded Cheddar–Monterey Jack cheese
• Optional for serving: mild taco sauce, hot sauce

Step-by-Step Instructions

Step 1: Cook the seasoned rice

In a medium saucepan over medium heat, warm 1 tablespoon oil. Add the rinsed rice and stir for 1 minute until lightly glossy. In a bowl, whisk the water and tomato paste until smooth; add to the pan along with chili powder, cumin, paprika, garlic powder, onion powder, and salt. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, 5 minutes. Fluff with a fork and keep warm; measure out 2 cups for the burritos.

Step 2: Make the guacamole

Scoop avocado into a bowl and mash to your preferred texture. Stir in lime juice, cilantro, red onion, and salt (plus jalapeño if using). Taste and adjust salt and lime. Press plastic wrap directly on the surface and refrigerate until assembling.

Step 3: Prep the fresh layers

Finely shred iceberg lettuce. Dice tomatoes, then place them on a paper towel and pat dry to minimize sogginess. Keep both chilled until ready to assemble.

Step 4: Warm the beans and tortillas

Refried beans: Place in a small saucepan with 2–3 tablespoons water. Warm over medium-low, stirring, until hot and spreadable, 3–5 minutes (165°F). Keep warm on low. Tortillas: Wrap in foil and warm at 300°F for 5 minutes, or microwave stacked under a damp towel for 30–45 seconds until pliable.

Step 5: Set up an assembly line

Arrange the warm tortillas, beans, rice, guacamole, sour cream, lettuce, tomatoes, and cheese within easy reach. This makes layering fast and keeps everything warm.

Step 6: Layer in classic 7-layer order

For each burrito (on the lower center of a warm tortilla), spread: 1) 1/2 cup refried beans, 2) 1/2 cup seasoned rice, 3) 1/4 cup guacamole, 4) 2 tablespoons sour cream, 5) 1/2 cup shredded lettuce, 6) 1/4 cup diced tomatoes, 7) 1/4 cup shredded cheese. Keep the stack compact and leave a 2-inch border at the sides and bottom.

Step 7: Roll it hefty

Fold the left and right sides in over the filling. Fold the bottom edge up and over the filling, then roll forward tightly to seal, keeping everything snug. Place seam-side down. For extra hold, briefly toast seam-side down in a dry skillet over medium heat for 45–60 seconds.

Step 8: Serve

Slice in half to showcase the layers. Serve immediately with mild taco sauce or hot sauce on the side.

Pro Tips

• Warm equals pliable: hot beans and warm tortillas make rolling neat, tight burritos.
• Thin beans slightly with water for easy spreading without tearing the tortilla.
• Keep wet ingredients (guac, sour cream, tomatoes) centered to prevent blowouts.
• Use iceberg for that fast-food crunch; pat tomatoes dry to avoid sogginess.
• For the most Taco Bell-like vibe, add a little mild taco sauce when serving.

Variations

• Spicy kick: Add minced jalapeños, a drizzle of chipotle hot sauce, or pepper jack cheese.
• Vegan: Use vegetarian refried beans, plant-based sour cream and cheese, and vegan tortillas.
• Fiesta add-ins: A few sliced black olives or pickled jalapeños echo classic drive-thru flavors.

Storage & Make-Ahead

Best texture is fresh, but you can prep components ahead: rice and beans keep 3–4 days refrigerated in airtight containers; reheat gently. Guacamole is best within 24 hours; press plastic wrap directly on the surface to prevent browning. Shredded lettuce and diced tomatoes keep 1–2 days refrigerated (pat tomatoes dry before using). If you must assemble ahead, wrap tightly in foil and refrigerate up to 24 hours; expect softer lettuce. For freezer meal prep, freeze burritos with beans, rice, and cheese only; reheat from frozen at 350°F for 25–30 minutes or microwave 2–3 minutes, then add guacamole, sour cream, lettuce, and tomatoes fresh.

Nutrition (per serving)

Approx. 760 calories; 30g fat; 93g carbohydrates; 12g fiber; 20g protein; 1570mg sodium. Values will vary based on brands and exact amounts.