Breakfast Burrito
Serving Size 1 EACH
| Amount per serving | |
|---|---|
| Calories | 726 |
| Calories from Fat | 282 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 31.2g | 82 | Tot. Carb. 85.2g | |
| Sat. Fat 15.9g | 80% | Dietary Fiber 14.3g | 48 |
| Trans Fat 0.5g | Sugars 8.1g | 6 | |
| Cholesterol 241.6mg | Protein 31.7g | ||
| Sodium 1336.1mg | 58 | ||
Ingredients
Refried Beans (Water, Refried Beans (Pinto Beans, Interresterified Soybean Oil and Salt)), Scrambled Eggs (Eggs (Whole Eggs, Citric Acid, 0.15% water. ), Sunflower Pan Coating Spray (Sunflower Oil Sunflower Lecithin Propellant)), Whole Wheat Tortilla (WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID), WATER, VEGETABLE SHORTENING(CONTAINS ONE OR MORE OF THE FOLLOWING: PALM OIL AND/OR OLIVE OIL), CONTAINS 2% OR LESS OF THE FOLLOWING: SALT, ALUMINUM-FREE LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), WHEAT PROTEIN, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), DOUGH CONDITIONER (FUMARIC ACID, XANTHAN GUM, MONO- AND DIGLYCERIDES, SODIUM METABISULPHITE).), Pico de Gallo (Tomato, Onion Yellow, Cilantro, Pepper Jalapeno, Garlic, Salt), FZ Potato Taters (Potatoes, Vegetable Oil (Soybean, Canola, Cottonseed, and/or Sunflower), Contains less than 2% of Dextrose, Sea Salt, Disodium Dihydrogen Pyrophosphate.), Cheddar Jack Cheese (Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [Vegetable Color]), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes). Anti-Caking Blend (Potato Starch, Powdered Cellulose))
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.