✔ Updated · new copycat recipe with step photos
This copycat Taco Bell 7-Layer Burrito stacks warm beans, rice and cheese under cool guacamole, sour cream, lettuce and tomato. It is off the regular menu, and honestly it is easy to make at home.
How Do You Make a Taco Bell 7-Layer Burrito at Home? (Quick Answer)
Warm a 10-inch flour tortilla and spread about 1/3 cup of hot refried beans across it. Add 1/4 cup of seasoned rice and a little three-cheese blend so it melts, then top with guacamole, sour cream, shredded lettuce and diced tomato. Fold in the sides, roll it tightly and toast the seam in a dry pan for a minute.
At a glance
The one tip that matters: Warm inside, cool on top. Beans, rice and cheese go down hot, then the guacamole, sour cream, lettuce and tomato go on cold. That contrast is the whole joy of this burrito.
Why You'll Love This 7-Layer Burrito
- A vegetarian classic that fans still ask Taco Bell to bring back.
- Every layer counts creamy, crunchy, warm and cool in one bite.
- Pantry friendly with a can of beans and a half cup of rice.
- Easy to customize add meat, swap the beans or turn up the heat.
- 40 minutes from a cold kitchen, or 10 with leftover rice.
What Is a Taco Bell 7-Layer Burrito?
The 7-Layer Burrito was Taco Bell's vegetarian favorite: refried beans, seasoned rice, a three-cheese blend, guacamole, sour cream, lettuce and tomatoes rolled in a flour tortilla. It's the burrito people ordered when they wanted all the creamy, crunchy toppings at once.
My favorite thing about it is the contrast. In my Austin years I got hooked on burritos that were hot in the middle and cool on top, and this one does that better than most.
Is it still on the menu? Not as a regular item. Taco Bell cut the 7-Layer Burrito in 2020, during its big menu cleanup, and it has popped back for a short run since, on a limited-time throwback menu in 2025, before leaving again. Limited-time items come and go, so check the Taco Bell app near you.
Ingredient Notes
Exact amounts are in the recipe card below.
- Refried beans: canned is perfect. Loosen them with a splash of water as they warm.
- Seasoned rice: long-grain rice cooked in vegetable broth with a little tomato sauce and spices. Leftover rice works too.
- Three-cheese blend: cheddar, Monterey Jack and mozzarella, finely shredded.
- Guacamole: homemade or store-bought, as long as it's thick.
- Lettuce and tomato: finely shredded iceberg and a seeded, diced Roma tomato.
- Flour tortillas: 10-inch burrito size, warmed so they don't crack.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Spread the beans thin and wide. They are the glue that holds the burrito together. A thin band across the tortilla grips every other layer.
- Cheese goes on the hot stuff. Scatter it right over the warm rice and beans so it melts a little. On top of the sour cream it just sits there.
- Thick guacamole only. A loose, watery guac runs out the ends. Mash it chunky and season it with lime and salt.
- Don't overfill. I know, seven layers. But a big pile tears the tortilla. About 1 1/2 cups of filling total per 10-inch tortilla rolls neatly.
- Use a 10-inch tortilla. An 8-inch can't wrap seven layers, and I've learned that the messy way. Warm it first so it stretches.
- Leftover rice is perfect. Day-old rice reheated with a spoon of water is firmer and holds its layer better than fresh rice. Reheat it to 165°F.
- Check the beans. Some canned refried beans are made with lard. If you want it fully vegetarian, look for vegetarian on the label, like I do.
Copycat Taco Bell 7-Layer Burrito
4
burritos15
minutes25
minutes520
kcal40
minutesA copycat-style Taco Bell 7-Layer Burrito: warm refried beans, seasoned rice and a three-cheese blend, then cool guacamole, sour cream, lettuce and tomato, rolled in a soft flour tortilla. Vegetarian. Makes 4.
Ingredients
- For the Seasoned Rice
1/2 cup long-grain white rice
1 cup vegetable broth
2 tablespoons tomato sauce
1/4 teaspoon each garlic powder, onion powder and paprika
1/4 teaspoon salt
- To Assemble
4 flour tortillas, 10-inch
1 16-oz can refried beans (vegetarian), warmed
3/4 cup shredded three-cheese blend (cheddar, Monterey Jack and mozzarella)
1/2 cup guacamole
1/2 cup sour cream
1 cup iceberg lettuce, finely shredded
1 Roma tomato, diced
Directions
- Make the Rice
- Bring the broth, tomato sauce, garlic powder, onion powder, paprika and salt to a boil in a small saucepan. Stir in the rice, cover, turn the heat to low and cook for 18 minutes. Rest, covered, for 5 minutes, then fluff.
- Layer and Roll
- Warm the refried beans in a small pan with a splash of water, stirring, until hot and spreadable. Warm the tortillas for 15 to 20 seconds in the microwave under a damp paper towel.
- Spread about 1/3 cup of beans across the lower middle of each tortilla. Add 1/4 cup of warm rice and 3 tablespoons of cheese, so the cheese melts into the beans.
- Now the cool layers: 2 tablespoons each of guacamole and sour cream, a small handful of lettuce and a spoonful of diced tomato. Keep the cold toppings on top of the warm ones, not mixed in.
- Fold in the sides, fold the bottom up over the filling and roll it tightly. For a firmer burrito, toast it seam side down in a dry skillet over medium heat for 1 minute. Serve right away.
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7-Layer Burrito vs Bean Burrito
They start the same way, then go very different places.
| 7-Layer Burrito | Bean Burrito | |
|---|---|---|
| Beans | Yes | Yes |
| Rice | Yes | No |
| Cool toppings | Guacamole, sour cream, lettuce, tomato | None |
| Sauce | None needed | Red sauce and onions |
| Texture | Creamy, crunchy, warm and cool | Soft and warm |
Variations
Make it yours.
- Spicy: add pickled jalapenos and a spoon of hot sauce over the beans.
- Black bean: swap refried beans for mashed seasoned black beans.
- Burrito bowl: skip the tortilla and layer everything in a bowl, beans and rice on the bottom.
- Beefy: add seasoned ground beef cooked to 160°F over the beans.
Storage and Make-Ahead
Keep the rice and beans in separate containers in the fridge for up to 4 days, and reheat them to 165°F. Prep the cold toppings up to a day ahead (keep the guacamole covered tightly so it doesn't brown). Assemble burritos right before eating; a rolled burrito with lettuce and sour cream turns soggy overnight.
More Taco Bell Copycats
If you miss the old menu, try my copycat Taco Bell Meximelt, soft and steamed with three cheeses, or the saucy Taco Bell Enchirito. For something crunchy and layered, the copycat Mexican Pizza is my pick.
See more lost menu favorites in our list of discontinued fast food items, and browse every chain favorite in my copycat recipes collection.
See every lost Taco Bell favorite in my collection of discontinued Taco Bell items you can still make at home.
Frequently Asked Questions
What are the 7 layers in a Taco Bell 7-Layer Burrito?
The seven layers are refried beans, seasoned rice, a three-cheese blend, guacamole, sour cream, lettuce and diced tomatoes, all in a flour tortilla. This copycat uses the same seven, with homemade tomato-seasoned rice.
Is the 7-Layer Burrito still on the Taco Bell menu?
It's off the regular US menu. Taco Bell cut it in 2020 during a big menu cleanup, and it popped back briefly on a limited-time throwback menu in 2025 before leaving again. Limited-time items come and go, so check the Taco Bell app.
Is the 7-Layer Burrito vegetarian?
Yes, it has no meat. To keep it fully vegetarian at home, use vegetable broth for the rice and refried beans that are labeled vegetarian, since some brands use lard.
Can I add meat?
Sure. Add 1/4 cup of seasoned ground beef cooked to 160°F, or shredded chicken heated to 165°F, right on top of the beans. It turns into a heartier burrito but keeps the layers.
How do I keep the burrito from getting soggy?
Keep the cold, wet layers on top of the warm ones, use thick guacamole, drain the diced tomato and eat it soon after rolling. A quick toast on the seam also seals it.
Can I make 7-Layer Burritos ahead?
Make the rice and warm the beans ahead, then assemble just before eating. A fully rolled burrito with lettuce and sour cream doesn't reheat well, so store the warm and cold fillings separately for up to 3 days.
