This post is sponsored by Udi’s Gluten Free. Thank you so much for supporting the brands that support me!
It’s been years since I’ve eaten at a taco bell, but I have to admit that it used to be one of my favorites. Not only because I’m obsessed with Mexican food, but also because they’ve always had a lot of vegetarian options,which was surprising for a fast food chain especially back in the day.
When I was in high school I probably ate at taco bell much more than I would like to admit! And the really funny thing was that the closest taco bell to my house was in the next town over located inside of the Walmart. So we would all go to Walmart just to eat at taco bell, it sounds sad but it was true. And I always ordered the 7 layer burrito. It was packed with rice, beans, cheese, guacamole, sour cream, lettuce and tomato and it was my favorite. Today I’m sharing my version of a vegetarian 7-layer burrito and I’ve changed a few things up. I’ve used quinoa instead of rice, black beans instead of re-fried beans and I’ve also added roasted sweet potatoes because these days it’s hard for me to eat anything that doesn’t include sweet potatoes!
While I’m known for loving my tacos, I also really love burritos. So, when I first started experimenting with gluten free eating I really, really missed eating burritos. Don’t get me wrong, tacos are delicious and I could eat them all day, but there is something so satisfying about wrapping up all your favorite ingredients into a huge tortilla and enjoying it all without toppings falling out the back. Which is why I was so excited when I discovered Udi’s gluten free tortillas! They are soft, heat up well and don’t fall apart when you try to fold them. They’re perfect for this 7-Layer Vegetarian Burrito as well as all of your other burrito needs!
7-Layer Vegetarian Burritos
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
- 1/2 cup quinoa
- 1 medium sweet potato, peeled and diced (about 3–4 cups when diced)
- Olive oil
- Salt
- Pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup shredded cheese
- 1 cup chopped spinach, or lettuce
- 1/2 cup diced tomatoes
- 1 large avocado, either sliced or mashed
- 4 Udi’s Gluten Free Tortillas
- Additional toppings: salsa, cilantro, jalapeno, plain Greek yogurt
Instructions
- Pre-heat oven to 375 degrees Fahrenheit. Toss diced sweet potato with a small amount of olive oil, salt and pepper. Roast sweet potato until fork tender, flipping once. About 30 minutes.
- While sweet potato is roasting cook the quinoa. Rinse the quinoa and add it to a medium sized saucepan with 1 cup of water. Bring to a boil, reduce to a simmer and cook quinoa for about 15-20 minutes, until water has cooked out and quinoa is tender.
- Place about 1/4 cup shredded cheese (more or less if you like) on each tortilla and place in the heated oven for 3-5 minutes, until cheese is melted.
- Assemble the burritos by topping them with equal amounts of the quinoa, sweet potatoes, black beans, spinach, avocado and diced tomato. You can use more or less of any of the ingredients that I’ve listed above. Top with any additional desired toppings and enjoy!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Entree, Gluten Free
Learn more about living gluten free! Visit http://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
These are so great! They taste light and fresh rather than heavy like most burritos. I would never have thought to put spinach in a burrito, but it’s such a good idea!
I’m so glad you enjoyed them!
I would just like to point out your recipes are great.
Whenever an email arrives from you I find that your recipes are “in a light blue” which is very difficult to read. Maybe the font color can be changed to make it more legible to read and maybe make it Bold.
Plus I’ve noticed you do not have any” nutritional values” in your recipes.
Thank you.
Hi Vicki, thank you!
Unfortunately, I think the light blue is in the permanent template for my e-mails and I’m not able to change it. I will look into it though!
Yes, adding nutritional labels to my recipes is on my to-do list, but right now I’m struggling to find the time. I’ll try to make it a priority soon though š
I could eat Mexican food all the time. I love these burritos, Izzy! We live right near a Mexican restaurant and if I order a burrito it’s good for at least three meals..dinner and two lunches! So much food. I just love these healthier ones!
Me too, Alyssa!! It’s so addicting! I especially love the giant portions that you can eat for days š
Yum this is definitely a more guilt free way to eat a burrito – I need to try this for dinner soon, it looks so good!
Is it still guilt free if you eat two of these?! lol! I think the vegetables make it ok though! Thanks, Ranchel š
I will have to admit that I’ve never had a burrito – but I think I’ll need to change that! I love how many tasty things are going on here!
What???!!!!?? They will change your life! Tacos are awesome, but burritos also have a special place in my heart and I think you would love them!
I love burritos in any form and these look delicious even though I’m not a vegetarian.
Thanks Karen! My husband isn’t vegetarian and he really liked them too š
Lovely burrito. This would be a great wrap-up and take-with lunch or picnic. But I could see this being a really good bowl too. š
Thanks Katie! I’ve taken them to lunch a few days in a row last week and they were so good! š
I used to eat fast food a lot in high school too, I loved Taco Bell! These 7-layer burritos look so good, Izzy. I’m sure they’re a lot better for you than fast food too! š
Taco Bell was always my guilty pleasure! Thanks Danielle š