Hot and Cold Burritos are one of my favorite summer ‘quick to prepare’ recipes. Make it in the morning, let it meld all day, 5 minutes of work at dinner time and wham dinner is served. It started life a few years ago as the ubiquitous seven layer taco dip, which it still essentially is, but I’ve worked on the sour cream layer and I don’t serve it with chips. I serve the ice cold dip with steaming hot flour tortillas.

Chips have a half life of 7.3 seconds in this household. They come in and go out just as quickly. It’s as if once chips enter they have mind control and the only thing anyone wants is chips until they are gone. To make life bearable and to ensure my kids eat fruit and vegetables, chips are a rarity(like Sasquatch!) in our house.
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Hot and Cold Burritos
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Course Lunch, Main Dish
Servings
Ingredients
Course Lunch, Main Dish
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. spread the beans in the bottom of a 9X13 pan
  2. in a small bowl mix the sour cream, milk, garlic, onion powder, dill weed, salt, pepper and salsa
  3. spread half of it over the bean layer
  4. sprinkle on the cheese
  5. cover that with the lettuce
  6. spread the last of the sour cream on top of the lettuce
  7. cover with plastic wrap and chill until ready to serve
  8. when ready to serve heat the tortillas in a microwave or regular oven according to package directions
  9. while they are warming cut the avocados in half, scoop them out, dice and sprinkle on the top of the bean mixture
  10. serve the tortillas steaming hot and the beans mixture ice cold and be astounded at how delicious this simple easy meal truly is
We love Hot and Cold Burritos, yet somehow I have managed to not make them for two years! When I made them today it was like they were a brand new beast. Thankfully everyone still loved them and practically licked the pan clean. I don’t know it must be summer but my kids will not stop eating how about yours?

 

 

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