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Trader Joe's Black Bean & Monterey Jack Cheese Burrito in a Flour Tortilla
Photo: Open Food Facts contributors (CC BY-SA)

Burritos

Trader Joe's Black Bean & Monterey Jack Cheese Burrito in a Flour Tortilla

269 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • Contains whole grains
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Why it scores 39

Trader Joe's Black Bean & Monterey Jack Cheese Burrito in a Flour Tortilla scores 39 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Cellulose gum (carboxymethylcellulose): In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better tortillas and wraps

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Black Bean & Monterey Jack Cheese Burrito in a Flour Tortilla

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Cellulose gum (carboxymethylcellulose)
    Strong In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. [4][5][6][7]
  • Calcium chloride
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Sodium acid pyrophosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [13]
  • Powdered cellulose
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−35.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, firming agent, industrial protein and thickener, stabilizer or gelling agent. [8]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 3 g / 100 g
    Strong High in saturated fat. [14]
  • Salt 1 g / 100 g
    Strong High in salt. [15]
  • Energy 223 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 4.5 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 9.7 g / 100 g
    Info A good source of protein. [2]
subtotal−3
TOTAL 39Poor

100 − 61 = 39

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

GTIN 00003876000075 · 2026-03-02

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy223 kcal
Fat7.4 g
Saturated fat3 g
Carbohydrates28.6 g
Sugars1.5 g
Added sugars0.4 g
Fiber4.5 g
Protein9.7 g
Salt1 g

Serving: 269g

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

BLACK BEANS (WATER, BLACK BEANS, ONIONS, TOMATO PUREE [TOMATOES, SALT, CALCIUM CHLORIDE, CITRIC ACID {ACIDIFIER}], APPLE CIDER VINEGAR, CUMIN, SEA SALT, GARLIC, GUAJILLO CHILE POWDER DRIED OREGANO, JALAPENO POWDER, BAY LEAVES), FLOUR TORTILLA (WHEAT FLOUR, WATER, CANOLA OIL, CONTAINS 2% ORLESS OF OAT FIBER, WHEAT GLUTEN, SUGAR, CULTURED WHEAT FLOUR [TO PRESERVEI, SALT, MONOGLYCERIDES MALIC ACID, BAKING SODA, CELLULOSE GUM, GUAR GUM, SODIUM ACID PYROPHOSPHATE, NIACIN, REDUCED IRON THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SHREDDED CHEESE (MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, MICROBIAL ENZYMEJ, POWDERED CELLULOSE). USER: CONTAINS MILK, WHEAT.

Allergens and diets

Contains: Milk, Wheat, Gluten

  • Not vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Paper

Context only: no points in v1.

Healthiest burritos in the US

More from Trader Joe's

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  5. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  6. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  7. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

    European Food Safety Authority · Jan 16, 2018 · Agency assessment

    “The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”

    doi.org

  8. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  10. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  11. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  12. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  14. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  15. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  16. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  17. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org