Easy Homemade 7 Layer Burrito Recipe
Hey, Can I Let You In On My Lazy Day Secret?
You ever have one of those days where you just want to eat something epic but can’t be fussed with fancy skills or lots of pots? That’s me most Saturdays. Funny enough, my old flatmate used to bet I’d make this Easy Homemade 7 Layer Burrito more than anything else (for a few months, she was right, though let’s just not discuss the time I tried adding pickles… don’t ask). Anyway, this recipe? It’s nostalgic, a little messy, and pretty much foolproof. Plus, if you do it right, you can get seven distinct bites in every mouthful. Is it authentic Mexican? No, but it’s properly good and very forgiving. And sometimes, I think that’s all you need.
Why You’ll Love This (Or At Least Why I Do)
I make this when I’m craving a “wrap your troubles up in a tortilla” kinda comfort meal. My family actually gets impatient if I don’t pile the layers up tall enough—my cousin once tried to add an eighth layer (Doritos, of course); it was chaos, so keep that in your back pocket if you’re a daredevil. If you hate washing up, you’ll like this too; minimal faff, lots of eating. I used to try rolling these like a burrito pro, but honestly, half the time I just fold it up like a crêpe and it’s still brilliant. Oh! And if your fridge is practically empty, you can swap nearly everything and it still works. Magic.
What You’ll Need (And Some Cheeky Subs)
- Large flour tortillas (8-10 inch). Don’t stress if they’re a bit smaller.
- 1 can refried beans (or sometimes I mash up black beans with a slug of olive oil when I’m out)
- 1-2 cups cooked rice (white, brown, leftover takeaway rice—it’s all fine. My grandma swears by long grain, but I honestly just grab what’s at hand)
- 1 cup shredded lettuce (iceberg, romaine, whatever is crisp)
- 1-1½ cups shredded cheese (cheddar, Monterey Jack, even vegan cheese does a solid job if that’s your vibe)
- 1 cup pico de gallo or chunky salsa (jarred salsa is okay too, no shame—it’s about ease here!)
- ½ cup sour cream (I do Greek yogurt if I’m trying to be “healthy”)
- ½ cup sliced black olives (optional, but I love the salty pop. You can skip them if olives aren’t your friend)
- (Optional) Sliced avocado or guacamole. I throw on whatever I have, so don’t let anyone tell you how to live.
Let’s Make It: Layer By Layer (Then Messier)
- Warm up your tortillas. 10 seconds in the microwave under a damp tea towel or a spritz of water. (If you forget, like I do, they’ll just crack a bit. No one ever complains, promise.)
- Spread the refried beans right down the center (leave a bit at the edges so you don’t lose half your filling to your shirt). If you’re using DIY beans, this is the point to sneak a taste and adjust the salt.
- Pile on the rice, as much or as little as you need—some days I go heavy, some days light. A sprinkle of salt goes a long way if your rice is bland (learned that the hard way).
- Add shredded cheese. I like to do this while the beans are warm so you get that half-melty situation. Little luxury, trust me.
- Lettuce and salsa time! This is when it starts looking kind of volcanic, and you might worry it’ll never close. But keep going.
- Sour cream and then olives, and if you’ve got avocado, now’s the time. Just dollop it right on top. If things look a bit chaotic, good—embrace the mess.
- Wrapping it up: Fold in the sides, tuck up the bottom, and roll as best you can. If stuff falls out, that’s a snack for the chef (that’s you!). I’ll be real, sometimes I just eat it open-faced, pizza-style, if I’m alone.
Notes Form My Mistakes & Discoveries
- I once microwaved everything at the end to “melt” the cheese—even the lettuce. Don’t do that! Add the cold stuff after you melt the cheese.
- If you’re worried about soggy tortillas, toast them for a sec in a dry frying pan after wrapping. It tastes better, actually, and you feel very professional.
- Salsa too runny? Spoon it into a coffee filter first, or just deal like I do and accept burrito spillage as your destiny.
Some Variations I’ve Tried (And One Fail)
- Tex-Mex twist: Add cooked seasoned ground beef or chicken in there. I usually skip it, but my brother complains if I don’t.
- Vegan version: Use plant-based cheese, skip the sour cream, and pump up the beans. Genuinely tasty, if you ask me.
- Breakfast version: Scrambled eggs instead of rice, bacon if you want to live dangerously.
- Don’t–Try This–Again: Once, I put coleslaw in instead of lettuce (it seemed genius?). So soggy, so regretful. Just, don’t.
What If You Don’t Have Fancy Equipment?
A microwave is nice for warming stuff, but the stovetop will do if that’s all you’ve got. Actually, I’ve even used a hairdryer once when I had no microwave at a motel—desperate burrito times. Mixing bowls? I use a big mug lots of the time. No judgment here.
How to Store It (If You Don’t Eat Them All First)
Keep any assembled (but unwrapped) components separate in the fridge and build them to order. Tortillas go a bit floppy, but still fine, up to 2 days max. If you’ve got leftover wrapped burritos, wrap in cling film and reheat gently the next day (though honestly, in my house it never lasts more than a day!).
How I Like to Serve These
I cut them in half and serve with extra salsa, hot sauce, and—if I remember—those tiny bags of tortilla chips from the corner shop. At gatherings, I’ll cut each into quarters so everyone can try ‘em (my aunt calls them “burrito boats”).
Pro Tips I’ve Picked Up (From…Screwing Up)
- If you’re in a rush and overfill the tortilla, just accept that you’ll need a knife and fork. I tried folding carefully once, squeezed too hard, and the filling shot out—like, across the room.
- Layer the cheese near warm beans or rice for the meltiest effect; cheese on cold lettuce just stays sad and firm.
- Resting the burritos 2 minutes before cutting gives you neater halves (not that I always wait, but in theory…)
FAQ: The Things People Actually Ask Me
- Can I make these ahead? Yep, just keep the wet stuff off until the last second or they’ll get soggy. Or make the fillings in advance and build as needed!
- What’s the best cheese? Honestly? The cheap shredded stuff melts just fine and costs less coin. But if you’re feeling bougie, try a bit of pepper jack.
- Can I freeze these? Sort of? I mean, technically, but the lettuce and sour cream will go oddly watery. Better to freeze just the beans and rice, then finish fresh.
- Do you have a reliable salsa recipe? Sure do—sometimes I just use the classic fresh tomato salsa from Simply Recipes. Or if I’m lazy (more often than not), I buy Herdez from the shop (not sponsored, I just like it!).
- What’s your favorite hot sauce? Depends on the day. Lately, I’m into the ones listed here, especially the Cholula. But I’ll never judge for using whatever’s lying about, even if it’s the little Taco Bell packet that appears in every random drawer.
So, there you go. Not perfect, a bit slapdash, but totally delicious. If you make these, let me know how it goes (and if you discover a genius eighth layer, tell me—but don’t say pickles unless you want my side-eye). Happy munching!
Ingredients
- 4 large flour tortillas
- 1 cup refried beans
- 1 cup cooked white rice
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 3/4 cup diced tomatoes
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/4 cup sliced black olives (optional)
Instructions
-
1Warm the flour tortillas in a skillet or microwave until soft and pliable.
-
2Spread an even layer of refried beans over the center of each tortilla.
-
3Add a layer of cooked rice followed by shredded cheddar cheese.
-
4Top with shredded lettuce, diced tomatoes, guacamole, and sour cream.
-
5Sprinkle sliced black olives on top, if using.
-
6Carefully fold and roll the tortillas into burritos. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
