Fast foods, burrito, with beans and cheese
Whole food · Fast Foods
Photo: Wikipedia
A warm, soft flour tortilla wrapped around a hearty filling of savory refried beans and melted, gooey cheese, creating a comforting blend of earthy and salty flavors. Each bite offers a satisfying contrast between the tender wrap and the creamy, protein-rich interior. At 205 kcal per 100g, it provides a substantial energy boost with a notable 4.2g of fiber to aid digestion.
Calorie split: 14% protein · 60% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People love it for its ultimate comfort-food combination of warm, melted cheese and savory beans, wrapped in a soft tortilla that's easy to eat on the go. It's a versatile staple that can be customized with various salsas, guacamole, or sour cream.
⚠️ Watch-outs & how to enjoy it better
The refined flour tortilla and cheese can cause a blood-sugar spike for some, and the dish may be high in sodium. Those watching their blood sugar or sodium intake should pair it with a side of leafy greens or a fresh salad to add volume and fiber, and opt for a smaller portion.
Key benefits
- Good source of plant-based protein from beans.
- High in dietary fiber for digestive health.
- Provides a balanced mix of carbs, protein, and fat for sustained energy.
- Contains calcium from the cheese for bone support.
- Convenient and portable meal option.
🍽️ 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 | 53.2 g |
| Energy | 205 kcal |
| Energy | 856 kj |
| Protein | 7.3 g |
| Total lipid (fat) | 6.0 g |
| Ash | 2.2 g |
| Carbohydrate, by difference | 31.2 g |
| Fiber, total dietary | 4.2 g |
| Total Sugars | 1.7 g |
| Sucrose | 0.40 g |
| Glucose | 0.40 g |
| Fructose | 0.50 g |
| Lactose | 0.00 g |
| Maltose | 0.43 g |
| Galactose | 0.00 g |
| Starch | 21.6 g |
| Calcium, Ca | 124 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 34.0 mg |
| Phosphorus, P | 163 mg |
| Potassium, K | 261 mg |
| Sodium, Na | 563 mg |
| Zinc, Zn | 0.86 mg |
| Copper, Cu | 0.16 mg |
| Manganese, Mn | 0.46 mg |
| Selenium, Se | 11.7 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.10 mg |
| Niacin | 2.0 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 104 ug |
| Folic acid | 33.0 ug |
| Folate, food | 71.0 ug |
| Folate, DFE | 128 ug |
| Choline, total | 18.8 mg |
| Vitamin B-12 | 0.16 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 25.0 ug |
| Retinol | 23.0 ug |
| Carotene, beta | 24.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 116 iu |
| Lycopene | 943 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 0.54 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 3.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.15 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 0.98 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.94 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.03 g |
| MUFA 16:1 c | 0.03 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 1.2 g |
| MUFA 18:1 c | 1.1 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:2 n-6 c,c | 1.8 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.34 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.34 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.11 g |
| Fatty acids, total trans-monoenoic | 0.07 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.07 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 5.0 mg |
Amino acid profile (per 100g)
Estimated from Fast foods, miniature cinnamon rolls — USDA does not publish this profile for Fast foods.
| Tryptophan | 0.05 g |
| Threonine | 0.22 g |
| Isoleucine | 0.28 g |
| Leucine | 0.51 g |
| Lysine | 0.18 g |
| Methionine | 0.11 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.33 g |
| Tyrosine | 0.21 g |
| Valine | 0.33 g |
| Arginine | 0.26 g |
| Histidine | 0.16 g |
| Alanine | 0.25 g |
| Aspartic acid | 0.36 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.25 g |
| Proline | 0.71 g |
| Serine | 0.37 g |
FAQ
Is a bean and cheese burrito a good source of protein?
Yes, it provides a solid amount of plant-based protein from the beans, complemented by some protein from the cheese, making it a satisfying vegetarian option.
Can I make it healthier at home?
Absolutely. Use a whole-wheat tortilla for more fiber, add fresh vegetables like spinach or peppers, and choose low-fat cheese to reduce calories and saturated fat.
Why might it be high in sodium?
Sodium often comes from the cheese, the seasoning in the refried beans, and any added sauces. Using low-sodium beans and cheese can help control the salt content.
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 2.05 kcal/g · 14% calories from protein · 4.2 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: 2.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.