Burrito, with beans, no cheese
Common food
Photo: Wikipedia
A hearty, hand-held meal of seasoned beans and other fillings wrapped in a warm flour tortilla. This version is lean and protein-rich, offering a satisfying, earthy flavor with a soft, chewy texture. At just 188 kcal per 100g, it's a substantial yet balanced option.
Calorie split: 16% protein · 65% carbs · 19% fat
↓ Full nutrition💚 Why it's loved
People love it for its perfect portability and customizable nature—it's a complete, satisfying meal in one hand. The combination of warm tortilla, savory beans, and fresh fillings creates a comforting, flavorful experience rooted in Mexican culinary tradition.
⚠️ Watch-outs & how to enjoy it better
The refined flour tortilla can cause a quicker blood-sugar spike compared to whole-grain versions. Those watching sodium intake should be mindful, as canned beans and seasonings can be high in salt. To counteract, opt for a whole-wheat tortilla, use low-sodium beans, and pair with a side of non-starchy vegetables or a healthy fat like avocado to slow digestion.
Key benefits
- Good source of plant-based protein (7.41g per 100g)
- High in dietary fiber (5.1g per 100g) for digestive health
- Low in fat (3.95g per 100g), especially saturated fat
- Provides complex carbohydrates for sustained energy
- Naturally low in sugar (1.74g per 100g)
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'burrito' in Spanish can mean 'little donkey,' possibly referring to the packs or bedrolls that donkeys carry, which the wrapped tortilla resembles.
Full nutrition (USDA data · scales with serving)
| Water | 55.7 g |
| Energy | 188 kcal |
| Protein | 7.4 g |
| Total lipid (fat) | 4.0 g |
| Carbohydrate, by difference | 30.8 g |
| Fiber, total dietary | 5.1 g |
| Total Sugars | 1.7 g |
| Calcium, Ca | 75.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 40.0 mg |
| Phosphorus, P | 152 mg |
| Potassium, K | 251 mg |
| Sodium, Na | 436 mg |
| Zinc, Zn | 0.72 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 11.0 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.30 mg |
| Riboflavin | 0.15 mg |
| Niacin | 2.0 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 90.0 ug |
| Folic acid | 32.0 ug |
| Folate, food | 58.0 ug |
| Folate, DFE | 112 ug |
| Choline, total | 19.7 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 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) | 0.29 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 4.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 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 | 0.02 g |
| SFA 16:0 | 0.82 g |
| SFA 18:0 | 0.52 g |
| Fatty acids, total monounsaturated | 0.89 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.87 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.97 g |
| PUFA 18:3 | 0.17 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 | 0.00 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 bean burrito a good source of protein?
Yes, beans are an excellent plant-based protein source. A 100g serving of this burrito provides about 7.4 grams of protein, making it a solid option for vegetarians and those looking to reduce meat consumption.
How can I make a bean burrito healthier?
Use a whole-wheat or low-carb tortilla, load up on fresh veggies like lettuce, tomatoes, and peppers, add a source of healthy fat like avocado or a dollop of Greek yogurt instead of sour cream, and choose low-sodium refried or whole beans.
What's the difference between a burrito and a taco?
A burrito is typically a large flour tortilla fully wrapped around its fillings, creating a sealed package. A taco uses a smaller, often corn tortilla that is folded around the fillings, leaving the ends open.
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 1.88 kcal/g · 16% calories from protein · 5.1 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: 1.74 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.