Seven-Layer Burritos

By ccavaletti

Ingredients

• 2 cans (16 oz each) spicy vegetarian refried beans
• 3/4 c vegetable stock
• 2 tsp hor sauce, such as Frank's RedHot
• 1 tsp ground cumin
• 1 small red onion, finely chopped
• 3 jalapeño chiles, seeded and finely chopped
• 1 lemon, juiced
• 1 clove garlic, grated
• Salt
• 2 ripe avocados, pitted and peeled
• 3 plum tomatoes, seeded and chopped
• 1/3 c cilantro, finely chopped
• 4 large flour tortillas
• 3/4 lb pepper jack cheese, shredded
• 1 romaine heart, chopped
• 1 c sour cream
• 1 c pimiento-stuffed green olives, chopped

Details

Servings 4

Preparation

Step 1

In a medium saucepan, heat the beans, stock, hot sauce and cumin over medium-low, stirring until warm, about 10 minutes.

In a medium bowl, combine half the onion and jalapeños with the lemon juice and garlic. Season with salt; let stand 10 minutes. Mash in the avocados to make the guacamole.

In a small bowl, toss the remaining onion and jalapeños tomatoes and cilantro to make the salsa; season with salt.

Heat a large skillet over medium-high. Add one tortilla; cook until beginning to blister, about 1 minute per side. Repeat with remaining tortillas.

Place one tortilla on a work surface. Spread one-quarter of the beans in a rectangle in the center, then top with one-quarter of the cheese, romaine, guacamole, salsa, sour cream and olives.

Roll up, burrito-style. Repeat with the remaining tortillas and fillings. Cut burritos in half, divide among plates.


From Everyday with Rachael Ray, May 2014.