Burrito, meat, no cheese
Common food
Photo: Wikipedia
A meat-filled burrito is a hearty, handheld meal featuring savory, seasoned meat (often beef, chicken, or pork) wrapped in a warm, soft flour tortilla. The absence of cheese highlights the rich, juicy flavors of the meat and any accompanying beans, rice, or salsa, creating a satisfying, protein-focused bite. Nutritionally, it's a substantial source of protein and carbohydrates, making it a filling energy source.
Calorie split: 20% protein · 46% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People love it for its satisfying combination of savory, seasoned meat and the comforting, soft texture of the tortilla, making it a flavorful and filling staple. It's deeply embedded in Mexican and Tex-Mex culture, representing a delicious, customizable meal that can be adapted to countless personal tastes.
⚠️ Watch-outs & how to enjoy it better
The main downsides can be the high sodium content from seasoned meat and salsas, and the refined carbohydrates in the flour tortilla which may cause blood sugar spikes. To counteract this, pair it with a side of non-starchy vegetables or a simple salad to add fiber and volume, and consider using a whole-wheat tortilla for a slower glycemic response.
Key benefits
- High in protein for muscle maintenance and satiety
- Provides quick energy from carbohydrates
- Can be a good source of dietary fiber if filled with beans
- Versatile and customizable with various fillings
- Portable and convenient for on-the-go meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'burrito' is Spanish for 'little donkey,' possibly referring to the way the wrapped tortilla resembles a donkey's ear or the packs carried by donkeys.
Full nutrition (USDA data · scales with serving)
| Water | 46.1 g |
| Energy | 262 kcal |
| Protein | 12.8 g |
| Total lipid (fat) | 9.8 g |
| Carbohydrate, by difference | 29.6 g |
| Fiber, total dietary | 2.1 g |
| Total Sugars | 2.2 g |
| Calcium, Ca | 94.0 mg |
| Iron, Fe | 2.9 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 185 mg |
| Potassium, K | 168 mg |
| Sodium, Na | 442 mg |
| Zinc, Zn | 2.2 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 20.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.32 mg |
| Riboflavin | 0.23 mg |
| Niacin | 4.3 mg |
| Vitamin B-6 | 0.16 mg |
| Folate, total | 59.0 ug |
| Folic acid | 47.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 92.0 ug |
| Choline, total | 30.6 mg |
| Vitamin B-12 | 0.77 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 0.05 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 4.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.7 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 | 0.01 g |
| SFA 14:0 | 0.16 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 3.0 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 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 | 27.0 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 burrito without cheese still flavorful?
Absolutely. The flavor comes primarily from the seasoned meat, beans, rice, and salsas. Many people prefer the cleaner taste of the core ingredients without the richness of cheese.
How can I make a meat burrito healthier?
Use a whole-wheat or low-carb tortilla, load up on vegetable fillings like peppers and onions, choose lean meats like chicken breast or turkey, and go easy on high-sodium sauces.
What's the difference between a burrito and a taco?
A burrito is a large flour tortilla fully wrapped around the filling, while a taco typically uses a smaller corn or flour tortilla that is folded, not fully enclosed, around the filling.
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 2.62 kcal/g · 20% calories from protein · 2.1 g fiber · 2.2 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: 2.63 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.