This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
Seven Layer Burritos
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
This crave-able Tex-Mex dip gets the wrap treatment in this super-satisfying meatless meal. Any leftover filling is great on salad or nachos.
Ingredients
2 16-ounce cans spicy vegetarian refried beans
3/4 cup vegetable stock
2 teaspoons hot sauce, such as Frank’s Red Hot
2 teaspoons ground cumin
1 small red onion, finely chopped, divided
3 jalapeño chiles, seeded and finely chopped, divided
Juice of 1 lemon
1 clove garlic, grated
Salt
2 ripe avocados, pitted and peeled
3 plum tomatoes, seeded and chopped
1/3 cup cilantro, finely chopped
4 large flour tortillas
3/4 pound pepper jack cheese, shredded
1 romaine heart, chopped
1 cup sour cream
1 cup pimiento-stuffed green olives, chopped
Yield
Serves: 4
Preparation
In a medium saucepan, heat the beans with the 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 with the tomatoes and cilantro to make the salsa; season with salt.
Heat a large skillet over medium-high. Add one tortilla and cook until it starts to blister, about 1 minute per side. Repeat with remaining tortillas. Place one tortilla on a work surface. Spread one-quarter of the cheese, some 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.
As huge foodies, we know a thing or two about good restaurants—here are some of our faves throughout the U.S. that you should add to your must-try list.
Doctor Says to Stay AWAY From Juice Cleanses—Here's Why
A viewer asked family physician Dr. Jen Caudle if she should do a cleanse to gain energy and lose weight—and the doc said no. Here's what she suggests instead.