Seven-Layer Burritos – Rachael Ray

Ingredients

• 2 cans spicy vegetarian refried beans (16 ounces each)
• 3/4 cup vegetable stock
• 2 teaspoons hot sauce, such as Frank’s Red Hot, to taste
• 2 teaspoons ground cumin
• 1 small red onion, finely chopped, divided
• 3 jalapeño chili peppers, 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 heart of romaine lettuce, chopped
• 1 cup sour cream
• 1 cup pimento-stuffed green olives, chopped