Easy 7-Layer Mexican Dip Burritos

 

I saw this easy 7-Layer Mexican Dip Burrito recipe on Pinterest the other day. I pinned it to make at a future point as it looked really good. The recipe comes from a page called Sweet Peas Kitchen, and it is a winner.

Not only did it look very easy to make, but I loved that it had an abundance of fresh and simple ingredients. I also loved that it appeared to be quite adaptable to whatever you like and enjoy in a layered Mexican Dip.  

I have made several versions of that on here. When I was in the U.K. I made a Spooky version for the Missionaries at a Missionary Get-together we were having one year.  Complete with black olive spiders, etc. 

I also used to make a pretty standard version to take to Potlucks and such in the U.K. It always went down a real treat.

 

The idea of putting all of that into an easy wrap really appealed to me and so I picked up the wraps today at the shops. I pretty much had everything else in my larder and refrigerator. 

 

I didn't want to make a full recipe of it however as it would have been far too much for just little old me. I cut the recipe in half to make only two servings.

I have to say even cut in half they are very generous servings.  I only made the one burrito today in all honesty, refrigerating the leftover ingredients so that I can make another one tomorrow or the day after. Yes, I do plan on repeating it. Yes, it was that good!

WHAT YOU NEED TO MAKE EASY 7-LAYER MEXICAN DIP BURRITOS

Basically, just a combination of fresh and store cupboard ingredients.   Don't stint on the amounts.  A generously filled burrito might be messy to eat, but it is a thing of wonder.  Who cares if you need a fork and knife to eat it.  So much the better!

• 1(15.5 oz./454g) can refried beans
• 1 cup (120g) grated cheddar cheese
• 1/2 cup (60g) dairy sour cream
• 1/2 cup (about 20g) shredded lettuce
• 1/4 cup (45g) sliced black olives
• 1 large tomato, diced
• 1/2 cup (120g) guacamole, homemade or storebought
• 4 large flour tortillas

You might also like:

• chopped spring onions, or red onions
• diced peppers, jalapenos etc.

To serve:

• your favorite tomato salsa

  

I used a tin of El Paso refried beans.  You might want to get the spicy ones for even more flavor.

I used a strong cheddar cheese. Pre-grated works fine in this particular recipe. If you wanted to add more zip you could use a Tex Mex spicy blend.

Buy a good quality guacamole if you are opting to use a readymade.  Your burrito will only be as good as the ingredients you choose to fill it with.

Full fat sour cream, and cheese for that matter. In for a penny, in for a pound.  I did add some chopped spring onions for a bit of a zip because I had them and they needed using up.

HOW TO MAKE EASY 7-LAYER MEXICAN DIP BURRITOS

The clue is in the title.  Easy.  The most complicated part is rolling the tortilla after you have all of your filling ingredients added.  Just follow the photos.

Prepare all of your ingredients so that they are ready to go. Chop the vegetables, grate the cheese, etc.

Heat the refried beans according to the instructions on the tin. (I heated mine in the microwave on high for two minutes, stirring them halfway through the heating time.)

 

Lay out your flour tortillas in one layer on a flat surface.

Working from one side to the other, apply lines of your ingredients next to each other in a row, dividing them equally amongst the tortillas.

Roll up the tortilla to encase the fillings, tucking in the ends.

Cut in half and serve on a place with your favorite salsa for dipping or spooning over top.

 

SOME RECIPE VARIATIONS YOU MIGHT ALSO ENJOY

• Try adding a layer of cooked spicy meat, chicken or beef, even pork would be nice. They would be a tasty way to use up leftover cooked meats. Shred or chop really fine.
• Rather than using refried beans, why not add some cooked black beans or pinto beans. 
• You could add some cooked spicy rice and make these even heartier. If you buy the precooked pouches of cooked rice, they make a really great Mexican one.
• Fresh pico de gallo is also a great addition. You can use as mild or as spicy as you wish!

 

This was quite different and made a really refreshing change from a sandwich for my lunch.  I have always enjoyed 7-Layer Mexican Dip, but had never thought to put it into a wrap!  

I tried it without salsa and with, and thought the salsa really perked up the flavors.  It was lovely and I can see that if you had leftover cooked spicy chicken or even ground beef you could add some of that for another layer of flavors.

Personally, one of these was quite enough for my appetite, but if you are a hearty eater you could probably manage to eat two.  I don't think this would be very suitable to put into a packed lunch, but for lunch at home, it was great!

  

If you are as fond of Tex Mex flavors as I am, you might also enjoy the following recipes!

TEX MEX SMASHED POTATOES -  Boiled potatoes are smashed down onto a baking sheet while they are still warm. Not enough to obliterate them. You want them to hold together. They are then brushed with oil and butter and Tex Mex spices and before baking until all of those broken edges are crisp and golden brown. Some cheese gets sprinkled on top and they return to the oven to melt the cheese. Served hot with sour cream and your other favorite Tex Mex toppings, these make a fabulous side dish!

QUICK AND EASY BAKED CHICKEN TACOS -  I love tacos, especially when they are as tasty and easy to make as these simple chicken tacos. Hard taco shells are filled with a lush and delicious chicken filling. It is a great way to use up leftover cooked chicken. Not too spicy but you can adjust the heat as you wish. Sprinkled with cheese and baked to perfection. Serve hot with your favorite taco toppings!

Yield: 2 servings (4 burritos)

Author: Marie Rayner

Easy 7-Layer Mexican Dip Burritos

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

These delicious, layered burritos are quick and easy to make and delicious. Based on all of the flavors and ingredients of your favorite 7-Layer Mexican Dip!

Ingredients

• 1(15.5 oz./454g) can refried beans
• 1 cup (120g) grated cheddar cheese
• 1/2 cup (60g) dairy sour cream
• 1/2 cup (about 20g) shredded lettuce
• 1/4 cup (45g) sliced black olives
• 1 large tomato, diced
• 1/2 cup (120g) guacamole, homemade or storebought
• 4 large flour tortillas

You might also like:

• chopped spring onions, or red onions
• diced peppers, jalapenos etc.

To serve:

• your favorite tomato salsa

Instructions

1. Prepare all of your ingredients so that they are ready to go. Chop the vegetables, grate the cheese, etc.
2. Heat the refried beans according to the instructions on the tin. (I heated mine in the microwave on high for two minutes, stirring them halfway through the heating time.)
3. Lay out your flour tortillas in one layer on a flat surface.
4. Working from one side to the other, apply lines of your ingredients next to each other in a row, dividing them equally amongst the tortillas.
5. Roll up the tortilla to encase the fillings, tucking in the ends.
6. Cut in half and serve on a place with your favorite salsa for dipping or spooning over top.

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