7 Layer Dip Burritos – C
tortilla chips and salsa, watermelon
  • Classic
  • meatless, no cook
7 Layer Dip Burritos – C
tortilla chips and salsa, watermelon
  • Classic
  • meatless, no cook
Servings:

Ingredients

Prep
  • 2 plum tomatoes
  • 1 head Romaine lettuce
  • 6 burrito size flour tortillas
  • 1 pkg foil
  • 30 oz refried beans
  • 1 C guacamole
  • 2 C shredded cheddar cheese
  • 1 C sour cream or light sour cream
  • 6 oz sliced black olives
On Cooking Day
  • 1 pkg tortilla chips
  • 16 oz salsa
  • 1 cut watermelon

Instructions

To Assemble
  1. Dice tomatoes and set aside. Roughly chop lettuce and set aside.
  2. Tear off foil sheets and place a tortilla on top of each sheet. Layer the next 5 ingredients in the center of the tortillas. Top with lettuce and tomatoes.
  3. Roll up the burritos, being sure to tuck in each side. Wrap each burrito in foil, and add the wrapped burritos to a zipper bag to store.
To Cook
  1. Tear part of the foil off of the top of each burrito, and serve with sliced watermelon and chips and salsa.

Ingredients

Prep
  • 2 plum tomatoes
  • 1 head Romaine lettuce
  • 6 burrito size flour tortillas
  • 1 pkg foil
  • 30 oz refried beans
  • 1 C guacamole
  • 2 C shredded cheddar cheese
  • 1 C sour cream or light sour cream
  • 6 oz sliced black olives
On Cooking Day
  • 1 pkg tortilla chips
  • 16 oz salsa
  • 1 cut watermelon

Instructions

To Assemble
  1. Dice tomatoes and set aside. Roughly chop lettuce and set aside.
  2. Tear off foil sheets and place a tortilla on top of each sheet. Layer the next 5 ingredients in the center of the tortillas. Top with lettuce and tomatoes.
  3. Roll up the burritos, being sure to tuck in each side. Wrap each burrito in foil, and add the wrapped burritos to a zipper bag to store.
To Cook
  1. Tear part of the foil off of the top of each burrito, and serve with sliced watermelon and chips and salsa.

Best on Day 1 or 2
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