Burrito, beef and bean, frozen
Whole food · Meals, Entrees, and Side Dishes
Photo: Wikipedia
A frozen, pre-cooked burrito packed with seasoned ground beef and refried beans, wrapped in a soft flour tortilla and designed for a quick, satisfying meal. The texture is typically soft and dense, with a savory, mildly spiced flavor profile that can be enhanced with toppings. Nutritionally, it provides a moderate calorie count with a notable carbohydrate content from the tortilla and beans, alongside a decent protein boost.
Calorie split: 12% protein · 52% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, savory flavor and the sheer convenience of a hot, filling meal ready in minutes. It's a staple for busy weeknights and a nostalgic taste of Tex-Mex comfort food.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and potential sodium content can be a concern for those monitoring blood sugar or salt intake. To mitigate, pair it with a side of non-starchy vegetables (like a salad) and a source of healthy fat (like avocado) to slow digestion, and consider choosing a lower-sodium brand or draining any excess sauce.
Key benefits
- Quick, convenient meal option
- Good source of plant-based fiber from beans
- Provides a moderate protein boost
- Cost-effective and shelf-stable
- Can be customized with fresh toppings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern burrito is believed to have originated in the Mexican state of Chihuahua, with the name possibly deriving from 'burro' (donkey), referring to the packs carried by donkeys.
Full nutrition (USDA data · scales with serving)
| Water | 50.5 g |
| Energy | 239 kcal |
| Energy | 999 kj |
| Protein | 7.3 g |
| Total lipid (fat) | 9.6 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 30.8 g |
| Fiber, total dietary | 4.2 g |
| Total Sugars | 0.70 g |
| Calcium, Ca | 34.0 mg |
| Iron, Fe | 3.0 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 72.0 mg |
| Potassium, K | 221 mg |
| Sodium, Na | 587 mg |
| Zinc, Zn | 0.99 mg |
| Copper, Cu | 0.21 mg |
| Manganese, Mn | 0.48 mg |
| Selenium, Se | 10.7 ug |
| Vitamin C, total ascorbic acid | 0.80 mg |
| Thiamin | 0.39 mg |
| Riboflavin | 0.24 mg |
| Niacin | 2.9 mg |
| Pantothenic acid | 0.01 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 80.0 ug |
| Folic acid | 62.0 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 123 ug |
| Choline, total | 22.5 mg |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 117 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 21.0 ug |
| Vitamin A, IU | 212 iu |
| Lycopene | 2533 ug |
| Lutein + zeaxanthin | 52.0 ug |
| Vitamin E (alpha-tocopherol) | 0.64 mg |
| Vitamin K (phylloquinone) | 6.8 ug |
| Vitamin K (Dihydrophylloquinone) | 1.9 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.20 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 1.8 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.98 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 14:1 | 0.00 g |
| MUFA 16:1 | 0.29 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 8.0 mg |
Amino acid profile (per 100g)
Estimated from TACO BELL, BURRITO SUPREME with steak — USDA does not publish this profile for Burrito.
| Tryptophan | 0.11 g |
| Threonine | 0.37 g |
| Isoleucine | 0.37 g |
| Leucine | 0.69 g |
| Lysine | 0.62 g |
| Methionine | 0.17 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.42 g |
| Tyrosine | 0.27 g |
| Valine | 0.43 g |
| Arginine | 0.46 g |
| Histidine | 0.25 g |
| Alanine | 0.41 g |
| Aspartic acid | 0.82 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.38 g |
| Proline | 0.59 g |
| Serine | 0.44 g |
FAQ
Is a frozen beef and bean burrito healthy?
It can be part of a balanced diet, offering protein and fiber. However, it's often high in sodium and refined carbs. Pairing it with vegetables and choosing brands with lower sodium can improve its nutritional profile.
How do I reheat a frozen burrito for the best texture?
For a crispier exterior, bake it in an oven or air fryer at 375°F (190°C) for 15-20 minutes, turning halfway. For a softer, steamed texture, microwave it with a damp paper towel for 2-3 minutes, flipping halfway.
Can I add other ingredients to a frozen burrito?
Yes! Before heating, you can add shredded cheese, diced onions, or jalapeños inside. After cooking, top with salsa, sour cream, guacamole, or fresh cilantro to boost flavor and nutrition.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.39 kcal/g · 12% calories from protein · 4.2 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.66 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.