Burrito, pork, with beans and rice, cheese
Common food
Photo: Wikipedia
A hearty, hand-held bundle of tender pork, creamy beans, fluffy rice, and melted cheese wrapped in a warm flour tortilla. Each bite delivers a savory, slightly smoky pork flavor balanced by the earthy beans and the comforting starch of rice. With 10.51g of protein per 100g, it's a substantial, energy-dense meal.
Calorie split: 19% protein · 47% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People adore the burrito for its perfect handheld convenience and the satisfying, layered combination of savory, creamy, and cheesy flavors. It's a beloved staple of Tex-Mex cuisine, representing comfort food that's both filling and endlessly adaptable to personal taste.
⚠️ Watch-outs & how to enjoy it better
The refined flour tortilla and white rice can cause a rapid blood-sugar spike, and the dish can be high in sodium and saturated fat. To counteract this, opt for a whole-wheat or low-carb tortilla, load up on non-starchy veggies like peppers and onions, and pair it with a side salad to increase fiber and slow digestion.
Key benefits
- Good source of complete protein from pork and beans.
- Provides complex carbohydrates for sustained energy.
- Contains dietary fiber from beans to support digestion.
- Offers a balanced mix of macronutrients in one package.
- Highly customizable with various fillings and toppings.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'burrito' translates to 'little donkey' in Spanish, possibly referring to the bedrolls or packs that donkeys carried, which the wrapped tortilla resembles.
Full nutrition (USDA data · scales with serving)
| Water | 52.7 g |
| Energy | 226 kcal |
| Protein | 10.5 g |
| Total lipid (fat) | 8.5 g |
| Carbohydrate, by difference | 26.1 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 103 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 166 mg |
| Potassium, K | 168 mg |
| Sodium, Na | 463 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 20.3 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.34 mg |
| Riboflavin | 0.22 mg |
| Niacin | 2.8 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 51.0 ug |
| Folic acid | 40.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 79.0 ug |
| Choline, total | 28.0 mg |
| Vitamin B-12 | 0.24 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 4.0 ug |
| Vitamin E (alpha-tocopherol) | 0.06 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 3.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.4 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.20 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 2.6 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.14 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 | 24.0 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
What's the difference between a burrito and a taco?
A burrito is typically wrapped in a large flour tortilla that completely encloses the filling, making it a sealed, portable meal. A taco uses a smaller, often corn tortilla that is folded around the filling, usually leaving the ends open.
Can I make a healthier version at home?
Absolutely. Use a whole-wheat or low-carb tortilla, fill it with lean grilled pork or chicken, plenty of beans, brown rice, and lots of fresh vegetables. Skip the sour cream and heavy cheese, and use salsa or guacamole for flavor instead.
Why is my burrito falling apart?
The most common reasons are overfilling or a cold/dry tortilla. Warm the tortilla briefly to make it pliable, don't overstuff it, and tuck in the sides tightly before rolling. Letting it rest for a minute after wrapping can also help the seal hold.
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 2.26 kcal/g · 19% calories from protein · 2.0 g fiber · 1.6 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: 2.76 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.