Taco Bell 7 Layer Burrito (Easy Copycat Recipe)
The Taco Bell 7 layer burrito is one of those fast food items people genuinely miss when it disappears from the menu. This homemade version gives you all 7 layers — beans, rice, sour cream, guacamole, cheese, lettuce, and tomato — wrapped in a warm flour tortilla, and it comes together in about 30 minutes.
Making it at home also means you can control every layer. More guac? Go for it. Extra cheese? Nobody is stopping you.
Why I Love This Recipe
The rice and beans together make it genuinely filling, not just big. You get a different texture in every bite — creamy, soft, crisp, and warm all at once — which is what keeps it interesting.
This is the version I keep coming back to on busy weeknights. The ingredient list is short, the steps are straightforward, and the whole thing is done before you would have even gotten through a drive-through line.
Recipe Ingredients
- 4 large flour tortillas (10-inch burrito size) – Bigger is better here; a small tortilla will not close around all 7 layers
- 1 can (16 oz) refried beans – Use traditional pinto refried beans for the closest flavor; fat-free works fine
- 1 cup long-grain white rice (uncooked) – Cooks down to the fluffy base layer; use pre-cooked or microwaveable rice to save time
- 1 tsp ground cumin – Seasons the rice; do not skip it
- 1/2 tsp garlic powder – Goes into the rice with the cumin
- 1/2 tsp salt – For the rice
- 1 cup shredded Mexican blend cheese – The pre-shredded blend melts a little from the warm layers beneath it
- 1/2 cup sour cream – Adds cool creaminess; light sour cream works
- 1 cup guacamole – Store-bought is completely fine; see Notes for a quick homemade version
- 1 cup shredded iceberg lettuce – Iceberg holds up better than romaine inside a burrito
- 1 cup diced tomato – About 2 medium Roma tomatoes, seeds scooped out so the burrito does not get soggy
- 1 tbsp olive oil – For toasting the rice in the pan before simmering
Variations / Substitutions
- Black beans instead of refried – Whole seasoned black beans give you a firmer, less creamy layer with a slightly earthier flavor.
- Brown rice instead of white – Works well, just budget an extra 20 minutes of cook time and use the same seasonings.
- Dairy-free cheese and sour cream – Any shredded plant-based cheese melts passably here; cashew-based sour cream is the closest in texture.
- Add a protein – Seasoned ground beef, shredded chicken, or sofritas-style crumbled tofu turn this from a vegetarian burrito into a full meat version; add it as a layer between the beans and rice.
- Pickled jalapeños for heat – Stir a few slices into the guacamole or layer them on top of the tomato for a low-effort heat boost without changing anything else.
- Lime juice instead of tomatoes – If you want brightness without added moisture, a squeeze of lime over the lettuce layer does a similar job.
If you like this style of meal prep-friendly tex-mex cooking, you might also enjoy a Taco Bell Chicken Quesadilla Copycat Recipe.
How To Make 7 Layer Burrito
Step 1: Simmer the Seasoned Rice
Heat the 1 tbsp olive oil in a medium saucepan over medium heat. Add the 1 cup uncooked long-grain white rice and stir it around for about 2 minutes until it smells nutty and the grains look chalky white. Pour in 2 cups of water, then stir in the 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Bring to a boil, then cover, drop the heat to low, and cook for 18 minutes. Take it off the heat and let it sit, covered, for 5 minutes before fluffing with a fork.
The rice should be dry and separate, not clumped or wet. If it looks sticky, leave the lid off for a minute or two — the steam will escape and the grains will firm up.
Step 2: Warm the Refried Beans
Spoon the entire 16 oz can of refried beans into a small saucepan over medium-low heat. Stir every minute or so for about 4 to 5 minutes, until the beans are hot all the way through and spread easily from a spoon. You want them warm enough to meld with the rice layer above them, but not so dry that they crack.
If the beans look thick and stiff, add 2 tbsp of water and stir it in. They should be smooth and just pourable, a little like thick hummus.
Step 3: Toast the Tortillas
Warm a dry skillet over medium heat. Place 1 flour tortilla flat in the pan and heat it for about 20 to 30 seconds per side, until it is soft, pliable, and has a few small light-brown spots. Repeat with the remaining 3 tortillas, stacking them under a clean kitchen towel to keep them warm and flexible while you assemble.
A cold, stiff tortilla will crack the moment you fold it. Warm tortillas fold cleanly and seal without tearing.
Step 4: Layer and Roll the Burritos
Lay 1 warm tortilla flat. Spread a heaping 1/4 of the warm refried beans in the center, leaving a 2-inch border all around. Add a scoop of the seasoned rice (about 1/4 of what you made), then spread 2 tbsp of sour cream, 1/4 cup of guacamole, 1/4 cup of shredded Mexican blend cheese, 1/4 cup of shredded iceberg lettuce, and 1/4 cup of diced tomato over the top, in that order. Fold the two sides in first, then roll from the bottom up, keeping it tight as you go. Repeat with the remaining 3 tortillas.
Roll it snug — the layers compress slightly and the burrito holds together better when sliced. Do not overfill; if any ingredient is spilling past the 2-inch border before you fold, pull a little back.
Step 5: Slice and Serve
Set each burrito seam-side down on a cutting board and cut it in half on a slight diagonal with a sharp knife. Arrange the halves on a plate cut-side up so all 7 layers are visible — the green guacamole, the pale sour cream, the orange cheese, and the bright tomato stacked in clear bands. Serve right away.
Recipe Tips
- Seed your tomatoes. Cut the Roma tomatoes in half and use a spoon to scoop the watery seed pockets out before dicing. This keeps the burrito from going soggy in the middle.
- Warm beans and rice are non-negotiable. Cold fillings make the tortilla harder to roll and the layers taste flat. Assemble immediately after everything is hot.
- The 2-inch border is not optional. If you pile fillings all the way to the edge, the burrito blows out when you roll it. Give yourself that margin.
- Use a bigger tortilla than you think you need. A 10-inch tortilla handles 7 layers. An 8-inch one does not, no matter how carefully you pile.
Bake times do not apply here, but for batch cooking, this table shows how the recipe scales by serving count:
| Servings | Refried Beans | Rice (uncooked) | Sour Cream | Guacamole | Cheese |
|---|---|---|---|---|---|
| 2 | 8 oz | 1/2 cup | 1/4 cup | 1/2 cup | 1/2 cup |
| 4 | 16 oz | 1 cup | 1/2 cup | 1 cup | 1 cup |
| 8 | 32 oz | 2 cups | 1 cup | 2 cups | 2 cups |
How To Store
- Refrigerate – Wrap finished burritos tightly in foil or plastic wrap and refrigerate for up to 3 days. Keep the lettuce and tomato out if you know you are making these ahead — add them fresh when you serve.
- Reheating – Unwrap the foil and microwave on high for 90 seconds, flip, then another 60 seconds. Or warm in a 350°F (175°C) oven, still wrapped in foil, for 15 minutes.
What To Serve With 7 Layer Burrito
A bowl of tortilla chips and fresh salsa works well alongside because the crunch and acidity cut through the rich, creamy layers in the burrito. A simple Mexican street corn salad adds sweetness and char that the burrito itself does not have, making the two feel like a complete meal rather than just more of the same. If you want something cold, a agua fresca or limeade keeps the whole plate feeling light despite how filling the burrito is.
Frequently Asked Questions
Can I make these burritos ahead of time?
Yes, with one adjustment. Assemble them without the lettuce and tomato, wrap tightly in foil, and refrigerate. Add the cold layers fresh when you reheat and serve.
Can I freeze 7 layer burritos?
Freeze them without the lettuce, sour cream, and tomato, since those do not thaw well. Wrap tightly in foil, freeze for up to 2 months, and thaw overnight in the fridge before reheating.
Why does my burrito fall apart when I roll it?
Almost always overfilling. Keep fillings within a 2-inch border on all sides and roll firmly from the bottom, tucking the sides in tight before the final roll.
Is the Taco Bell 7 layer burrito actually vegetarian?
Yes, the original is vegetarian, and this copycat is too. Just check your refried beans label since some canned brands contain lard.
Ingredients
Method
- Heat the 1 tbsp olive oil in a medium saucepan over medium heat. Toast the 1 cup rice for 2 minutes, then add 2 cups water, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Bring to a boil, cover, reduce to low, and cook for 18 minutes. Rest off-heat for 5 minutes, then fluff.
- Warm the 16 oz refried beans in a small saucepan over medium-low heat for 4 to 5 minutes, stirring frequently, until hot and spreadable.
- Warm each flour tortilla in a dry skillet over medium heat for 20 to 30 seconds per side. Stack under a kitchen towel to keep pliable.
- Lay 1 tortilla flat. Layer 1/4 of the beans, 1/4 of the rice, 2 tbsp sour cream, 1/4 cup guacamole, 1/4 cup cheese, 1/4 cup lettuce, and 1/4 cup diced tomato in the center, leaving a 2-inch border. Fold the sides in and roll tightly from the bottom. Repeat with remaining tortillas.
- Place each burrito seam-side down, slice in half on a diagonal, and serve cut-side up so the layers are visible.
