Plant Based Soyrizo Burrito

Serving Size 1 EACH

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Ingredients

Soyrizo Potatoes (Potatoes, Mexican Soyrizo (Water, Textured Vegetable Protein, (Soy Flour, Caramel Color, Zinc Oxide, Niacinamide, Ferrous Sulfate, Copper Gluconate, Vitamin A Palmitate, Calcium Pantothenate, Thiamine Mononitrate, Pyridoxine Hydrochloride, Riboflavin, Cyanocobalamin), Soybean Oil, Paprika, Salt (Salt, Yellow Prussiate Of Soda [Anti Caking]), Vinegar, Spices, Red Pepper, Potassium Sorbate (Preservative), Garlic Powder), Yellow Onions, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Salt, Oregano), Refried Beans (Water, Refried Beans (Pinto Beans, Interresterified Soybean Oil and Salt)), Flour Tortilla (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 corn 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, xanthum gum, mono- and diglycerides, sodium metabisulphite).), Salsa de Arbol (Tomatillos, Garlic, Water, Guajillo Chile, FP PEPPERS ARBOL DRIED, Salt), Vegan egg substitute (Water, Mung Bean Protein, Expeller-pressed Canola Oil, Contains Less Than 2% Of Dehydrated Onion, Gellan Gum, Carrot Extractives (color), Natural Flavors, Turmeric Extractives (color), Potassium Citrate, Salt, Sugar, Tapioca Syrup Solids, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative).), Pico de Gallo (Tomato, Onion Yellow, Cilantro, Pepper Jalapeno, Garlic, Salt)

For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.

Allergens

Vegan

Contains Soy

Contains Wheat

Contains Gluten

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.