Burrito
Moderate nutritional value
A large filled tortilla.
A burrito is a large flour tortilla wrapped around rice, beans, meat, cheese and salsa, often with sour cream or guacamole. The beans and meat supply a fair amount of protein and the beans add fiber; the tortilla and rice add refined carbohydrate, and the cheese and sour cream add saturated fat and sodium. A 350 g burrito is about 630 kcal; a burrito bowl without the tortilla saves about 250 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 8g | 14.3% |
| Fat | 7g | 10.0% |
| Carbs | 22g | 7.3% |
| Simple Sugars | 7.7g | Estimate |
| Complex Carbs | 11.3g | Estimate |
| Fiber | 3g | 12.0% |
| Water | 58g | 2.3% |
| Calories | 180 | 8.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 2.71 | g | 13.6% |
| Monounsaturated | 2.5 | g | 10.0% |
| Polyunsaturated | 0.93 | g | 7.2% |
| Omega-3 | 0.279 | g | Estimate |
| EPA | 3 | mg | 0.3% |
| DHA | 7 | mg | 0.8% |
| Omega-6 | 0.651 | g | Estimate |
| Trans | 0.03 | g | 1.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 2.18 | mg |
| Vitamin E | 0.63 | mg |
| Selenium | 11.7 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 40.9 | mcg | 4.5% |
| vitamin B1 | 0.093 | mg | 7.8% |
| vitamin B2 | 0.133 | mg | 10.2% |
| vitamin B3 | 2.61 | mg | 16.3% |
| vitamin B6 | 0.179 | mg | 10.5% |
| vitamin B9 | 28.4 | mcg | 7.1% |
| vitamin B12 | 0.163 | mcg | 6.8% |
| vitamin C | 2.18 | mg | 2.4% |
| vitamin D | 0.069 (3 IU) | mcg | 0.5% |
| vitamin E | 0.633 | mg | 4.2% |
| vitamin K | 6.41 | mcg | 5.3% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 99.2 | mg | 9.9% |
| iron | 1.04 | mg | 5.8% |
| magnesium | 24.6 | mg | 6.2% |
| phosphorus | 146 | mg | 20.9% |
| potassium | 225 | mg | 8.7% |
| sodium | 318 | mg | 13.8% |
| zinc | 1.08 | mg | 9.8% |
| copper | 0.109 | mg | 12.1% |
| manganese | 0.234 | mg | 10.2% |
| selenium | 11.7 | mcg | 21.3% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 216 | mg | 30.9% | 143% |
| Isoleucine | 383 | mg | 27.4% | 136% |
| Leucine | 594 | mg | 21.8% | 103% |
| Lysine | 527 | mg | 25.1% | 117% |
| Methionine | 276 | mg | 26.3% | 127% |
| Phenylalanine | 609 | mg | 34.8% | 158% |
| Threonine | 312 | mg | 29.7% | 133% |
| Tryptophan | 107 | mg | 38.2% | 172% |
| Valine | 401 | mg | 22.0% | 107% |
Compare with other products
Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Large flour tortillas 2
- Cooked rice 150 g
- Black or pinto beans 200 g
- Cooked chicken or beef 200 g
- Cheddar cheese, grated 80 g
- Salsa 80 g
- Sour cream 3 tbsp
- Avocado or guacamole 1/2
- Ground cumin and chili powder 1 tsp
- Lime and fresh coriander to taste
Instructions
- 1
Warm the beans with the cumin and chili powder, mashing lightly, and reheat the rice and meat if needed.
- 2
Warm each tortilla in a dry pan until soft and pliable.
- 3
Spread rice down the center of a tortilla, then layer beans and meat on top.
- 4
Add cheese, salsa, sour cream and avocado, finishing with a squeeze of lime and coriander.
- 5
Fold in the sides of the tortilla, then roll it up tightly into a sealed parcel.
- 6
For a crisp finish, toast the seam-side down in a hot dry pan until golden.
- 7
Cut in half and serve.