Burrito bowl, beef or pork, with beans
Common food
Photo: Wikipedia
A deconstructed burrito served in a bowl, featuring seasoned beef or pork over a base of beans, rice, and fresh toppings. It offers a hearty, savory bite with contrasting textures—tender meat, creamy beans, and crisp vegetables. Per 100g, it's a protein-rich option with a balanced fat content, though modest in carbohydrates and fiber.
💚 Why it's loved
People love it for the customizable, layered flavors—savory meat, earthy beans, and fresh toppings create a satisfying, complete meal. It's a beloved staple of Mexican-American cuisine, offering both comfort and convenience.
⚠️ Watch-outs & how to enjoy it better
High sodium from seasoned meat and canned beans can be a concern for blood pressure. Portion control is key, as calorie-dense additions like cheese and sour cream can add up quickly. To counteract, opt for low-sodium beans, load up on fresh salsa and lettuce, and use lean meat cuts.
Key benefits
- Good source of protein for muscle maintenance.
- Contains iron and B vitamins from the meat.
- Beans provide plant-based fiber and minerals.
- Customizable with fresh vegetables for added nutrients.
- Satisfying and energy-dense meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The burrito bowl is a modern, fork-friendly innovation that emerged in the 1990s as a low-carb alternative to the traditional flour tortilla-wrapped burrito.
Full nutrition (scales with serving)
| Water | 69.2 g |
| Energy | 161 kcal |
| Protein | 13.1 g |
| Total lipid (fat) | 8.9 g |
| Carbohydrate, by difference | 6.9 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 0.34 g |
| Calcium, Ca | 77.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 150 mg |
| Potassium, K | 269 mg |
| Sodium, Na | 344 mg |
| Zinc, Zn | 2.6 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 12.6 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.0 mg |
| Vitamin B-6 | 0.20 mg |
| Folate, total | 17.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 17.0 ug |
| Choline, total | 41.1 mg |
| Vitamin B-12 | 0.95 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 19.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.9 ug |
| Fatty acids, total saturated | 3.9 g |
| SFA 4:0 | 0.06 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.40 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 0.98 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 16:1 | 0.27 g |
| MUFA 18:1 | 3.0 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.54 g |
| PUFA 18:2 | 0.39 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 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 | 37.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is a burrito bowl healthier than a burrito?
It can be, as it removes the large flour tortilla, reducing refined carbs and calories. However, healthiness depends heavily on the toppings and portion sizes of high-fat ingredients like cheese and sour cream.
Can I make a vegetarian version?
Absolutely. Replace the meat with extra beans, grilled vegetables, tofu, or seasoned lentils. The bowl format is highly adaptable to plant-based diets.
How do I prevent a burrito bowl from being too dry?
Layer wet ingredients like salsa, guacamole, and sour cream throughout the bowl. Adding a spoonful of the bean cooking liquid or a drizzle of lime crema can also boost moisture.