Burrito, pork, with beans, cheese
Common food
Photo: Wikipedia
A pork and bean burrito is a warm, savory flour tortilla wrapped around a hearty filling of seasoned pork, creamy beans, and melted cheese. The texture is a satisfying mix of soft tortilla, tender meat, and a rich, gooey center. It's a calorie-dense, protein-packed meal, with the beans and pork providing a solid amino acid base.
Calorie split: 20% protein · 44% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love it for its perfect handheld convenience and the satisfying, layered flavors of savory pork, earthy beans, and rich cheese. It's a beloved staple of Mexican-American cuisine, representing comfort food that's both filling and flavorful.
⚠️ Watch-outs & how to enjoy it better
The refined flour tortilla and cheese can make it high in saturated fat and sodium, potentially causing sluggishness or a blood-sugar spike for some. To mitigate, pair with a vinegar-based slaw or salsa to slow carb absorption, and consider a smaller portion with a side salad for added fiber and volume.
Key benefits
- Good source of complete protein from pork and complementary amino acids from beans.
- Provides dietary fiber from beans, aiding digestion.
- Contains iron and B vitamins from the pork.
- Offers calcium and phosphorus from the cheese.
🍽️ 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 donkeys carried, which the wrapped tortilla resembles.
Full nutrition (USDA data · scales with serving)
| Water | 54.1 g |
| Energy | 220 kcal |
| Protein | 10.8 g |
| Total lipid (fat) | 8.8 g |
| Carbohydrate, by difference | 23.9 g |
| Fiber, total dietary | 2.5 g |
| Total Sugars | 1.7 g |
| Calcium, Ca | 106 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 173 mg |
| Potassium, K | 211 mg |
| Sodium, Na | 483 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 20.1 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.33 mg |
| Riboflavin | 0.23 mg |
| Niacin | 2.6 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 46.0 ug |
| Folic acid | 32.0 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 68.0 ug |
| Choline, total | 31.1 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) | 0.07 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 3.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.5 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 | 2.0 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 2.7 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 | 0.17 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
Is a pork and bean burrito a good post-workout meal?
Yes, it can be. The combination of protein from the pork and beans helps with muscle repair, while the carbohydrates from the tortilla and beans help replenish glycogen stores. For optimal recovery, ensure it's not overly high in fat, which can slow digestion.
How can I make a pork and bean burrito healthier?
Use a whole-wheat tortilla for more fiber, choose lean pork loin, load up on fresh veggies like lettuce, tomatoes, and onions inside, and use Greek yogurt or avocado instead of some cheese for creaminess with less saturated fat.
Why do my burritos fall apart when I try to wrap them?
The key is to warm the tortilla first to make it pliable. Don't overfill it, place the filling in the center, fold the sides in tightly, and then roll from the bottom up, tucking as you go.
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 2.20 kcal/g · 20% calories from protein · 2.5 g fiber · 1.7 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: 2.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.