Fast foods, burrito, with beans
Whole food · Fast Foods
Photo: Wikipedia
A warm, soft flour tortilla wrapped around a hearty filling of savory, mashed beans, often seasoned with cumin and garlic. It offers a comforting, earthy flavor with a satisfying, dense texture, providing a solid source of plant-based protein and carbohydrates in a convenient package.
Calorie split: 12% protein · 62% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People love it for its satisfying, savory flavor and the comforting, filling nature of the beans. It's a versatile staple that can be customized with various salsas, cheeses, or meats, deeply rooted in Mexican and Tex-Mex culinary traditions.
⚠️ Watch-outs & how to enjoy it better
The refined flour tortilla and beans can cause a blood-sugar spike for some, and it may be high in sodium depending on preparation. To counteract this, pair it with a side of non-starchy vegetables or a protein like grilled chicken, and opt for low-sodium bean fillings when possible.
Key benefits
- Good source of plant-based protein for muscle maintenance
- Provides complex carbohydrates for sustained energy
- Contains iron and folate from the beans
- Quick and portable meal option
- Naturally low in fat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'burrito' in Spanish can mean 'little donkey,' possibly referring to the way the wrapped tortilla resembles a donkey's ear or pack.
Full nutrition (USDA data · scales with serving)
| Water | 52.5 g |
| Energy | 206 kcal |
| Energy | 862 kj |
| Protein | 6.5 g |
| Total lipid (fat) | 6.2 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 32.9 g |
| Calcium, Ca | 52.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 40.0 mg |
| Phosphorus, P | 45.0 mg |
| Potassium, K | 301 mg |
| Sodium, Na | 454 mg |
| Zinc, Zn | 0.70 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.40 mg |
| Selenium, Se | 10.1 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.28 mg |
| Niacin | 1.9 mg |
| Pantothenic acid | 0.92 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 40.0 ug |
| Choline, total | 26.8 mg |
| Betaine | 15.4 mg |
| Vitamin B-12 | 0.50 ug |
| Vitamin A, IU | 153 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.2 g |
| SFA 14:0 | 0.23 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 0.98 g |
| Fatty acids, total monounsaturated | 2.2 g |
| MUFA 18:1 | 2.2 g |
| Fatty acids, total polyunsaturated | 0.55 g |
| PUFA 18:2 | 0.44 g |
| PUFA 18:3 | 0.11 g |
| Cholesterol | 2.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.08 g |
| Threonine | 0.24 g |
| Isoleucine | 0.27 g |
| Leucine | 0.50 g |
| Lysine | 0.34 g |
| Methionine | 0.11 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.19 g |
| Valine | 0.32 g |
| Arginine | 0.36 g |
| Histidine | 0.17 g |
| Alanine | 0.26 g |
| Aspartic acid | 0.61 g |
| Glutamic acid | 1.5 g |
| Glycine | 0.25 g |
| Proline | 0.46 g |
| Serine | 0.35 g |
FAQ
Is a bean burrito a good source of fiber?
While beans are high in fiber, the data for this specific prepared burrito shows 0g fiber per 100g, likely due to the refined flour tortilla and the specific preparation method of the beans. A homemade version with whole beans and a whole-wheat tortilla would be much higher in fiber.
Can I make a bean burrito healthier?
Yes. Use a whole-wheat or low-carb tortilla, fill it with whole, unseasoned beans you cook yourself to control sodium, and add plenty of vegetables like peppers, onions, and leafy greens.
Is this suitable for a vegan diet?
A basic bean burrito is often vegan, but you must check the tortilla ingredients (some contain lard) and ensure no cheese, sour cream, or meat is added.
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 2.06 kcal/g · 13% calories from protein · 0.0 g fiber · 0.0 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: 1.51 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.