The Corporate Cookbook

About This Recipe:

My go to Taco Bell order as a kid at a mall food court was the 7 layer burrito. Since I don’t eat beef, my Taco Bell options were limited, but this burrito for sure hit the spot. This burrito has all of the finer things in life- carbs, cheese, sour cream, and guacamole, and is a cinch to make. You can either use boxed Spanish rice, or make your own with regular white rice and a seasoning packet. If you wanted to make this even simpler, you could also omit the onions and just heat up the refried beans in the microwave. Thanks Taco Bell!

Enjoy!

Ingredients (4 burritos) 

-4 large flour tortillas
-1/2 small onion, finely diced
-8 oz refried beans
-1 cup cooked Spanish rice
-1 cup shredded Romaine lettuce
-1/2 cup shredded cheddar cheese
-1/2 cup shredded mozzarella cheese
-1/2 cup sour cream
-1 tomato, finely diced
-Olive oil

Guacamole
-1 avocado
-1/4 lime, juiced
-2 tbls cilantro, chopped
-Salt and pepper

Instructions (25 minutes)

1. In a small pot over medium heat, pour in a tbl of olive oil and sauté the onion for 5 minutes until softened. Mix in the refried beans to heat through for 2-3 minutes and then set aside.
2. Mash together the guacamole ingredients in a small bowl. Season with salt and pepper.
3. Lightly warm up each tortilla in a skillet (or microwave for 15 seconds.)
4. Assemble the burritos- layer on the refried beans, rice, lettuce, cheese, sour cream, tomatoes, and guacamole. Roll tightly and serve.