These 7-Layer dip burritos are easy to throw together, and a family favorite. This recipe works great as a freezer meal as well as a quick weeknight meal that you can make for the whole family.
Recipe Ingredient Notes
To make these 7-layer dip burritos, you will need the following ingredients:
- Flour tortillas
- Refried Beans
- Guacamole (homemade or store bought)
- Tomatoes
- Shredded Cheddar Cheese
- Sour Cream (Light or Full Fat)
- Iceberg Lettuce
- Black Olives
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make 7-Layer Dip Burritos
- Place refried beans in a bowl and heat them in the microwave, stirring occasionally, until hot.
- Dice tomatoes and shred lettuce.
- Spread a layer of beans on the tortilla.
- Add a layer of guacamole, tomatoes, cheese, sour cream, chopped lettuce, and sliced olives. Fold burrito up, cut in half and enjoy!
- Coat the top and bottom of the burritos with non-stick cooking spray.
- Place 2 burritos in the skillet seam side down.
- Cook for about 1 minute or until lightly browned and crisp.
- Turn the burritos and cook another minute until golden brown.
- Repeat with 6 remaining burritos.
Recipe Notes
- Make this recipe vegan? Either omit the cheese and sour cream, or use vegan alternatives.
- You can substitute flour tortillas for whole-wheat tortillas if you prefer. There is a slight change to the flavor.
Storage Suggestions
Burritos can be stored in the following situations:
- Refrigerator: Once cooled down to room temperature, burritos can be stored in an airtight container for 4-5 days in the refrigerator.
- Freezer: Frozen burritos are best when enjoyed within one month, but they can last up to 3 months in the freezer.
Freezer Meal Prep
Once all the burritos are made and cool, wrap them tightly in aluminum foil. In addition, we wrap each burrito in plastic wrap over the aluminum foil. Then, place them in a freezer-safe Ziplock bag. Write the date and recipe name on the bag. Place in the freezer until you need them.
You can reheat burritos in the microwave or the oven. Microwave frozen burritos for 1-2 minutes. In the oven, you can reheat them them at 350℉ for 20-25 minutes. Burritos can either be wrapped in foil individually, or place foil over the whole pan. Burritos should be covered in foil for half the time it takes to reheat. Remove the foil half-way through the reheating process.
Enjoy More Delicious Meatless Meals
Meatless doesn’t have to mean that it isn’t full of flavor. Check out our comprehensive collection of meatless main dishes here.
- Crispy Bean and Cheese Burritos
- Creamy Spinach Enchiladas
- Instant Pot Three Bean Enchilada Casserole
- Mediterranean Bowls
- Sweet Potato Taco Bowls
- Three Bean Enchiladas
7-Layer Dip Burritos
Ingredients
- 8 flour tortillas, burrito sized
- 2 16 ounce refried beans
- 1 cup guacamole
- 2 tomatoes, diced
- 2 cup shredded cheddar cheese
- 1 cup light sour cream
- 1 head iceberg lettuce, shredded
- 6 ounces black olives, sliced
Instructions
- Place refried beans in a bowl and heat them in the microwave, stirring occasionally, until hot.
- Dice tomatoes and shred lettuce.
- Spread a layer of beans on the tortilla.
- Add a layer of guacamole, tomatoes, cheese, sour cream, chopped lettuce, and sliced olives. Fold burrito up, cut in half and enjoy!
- Coat the top and bottom of the burritos with non-stick cooking spray.
- Place 2 burritos in the skillet seam side down.
- Cook for about 1 minute or until lightly browned and crisp.
- Turn the burritos and cook another minute until golden brown.
- Repeat with 6 remaining burritos.
Notes
- Make this recipe vegan? Either omit the cheese and sour cream, or use vegan alternatives.
- You can substitute flour tortillas for whole-wheat tortillas if you prefer. There is a slight change to the flavor.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Do these freeze well?
Guacamole doesn’t freeze well with watery ingredients like tomatoes and sour cream. These are best eaten shortly after making them.
I love homemade burritos, but I wrap mine in wax paper, not liking how foil tears off so easily and I can get it in my mouth. I’m sure it’s just me, though I did the same thing for my son when he was a little guy–wax paper, that is.
Love how simple, yet so delicious, a meal of burritos can be, and this one is super easy (but I “cheat” in that I buy pico de gallo from my favorite grocery store and use it in place of cutting up tomatoes).
These were so easy, healthy and amazingly delicious. I will absolutely be adding this to our dinner rotation
How many servings is this
It is 8 servings.
These were a hit with the whole family! I was skeptical that something so easy would be good but I was wrong. Dead wrong. These were absolutely delicious – thank you for another great recipe!
How much are we putting on each burrito. Sorry not the best at all this
Just try to divide the ingredients between the 8 tortillas.
Could you also bake these in an air fryer instead of in the skillet? If so, what time/temp would you suggest? I would think you’d want to cook it for 1/2 the time and then flip them over for the 2nd half of cooking.
I don’t see why you couldn’t cook them in the airfryer, though we haven’t tried it. Maybe try 375 or 400 degrees for about 6-8 minutes, then flip and cook for another 6-8 minutes (or less if they are cooking faster)
So it seems that you can eat these right after assembling or lightly toast them in a pan. Is that correct?