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El Monterey Beef & Bean Burritos
Photo: Open Food Facts contributors (CC BY-SA)

Burritos

El Monterey Beef & Bean Burritos

32 oz

Bad out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
  • No synthetic dyes
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Why it scores 17

El Monterey Beef & Bean Burritos scores 17 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
  2. Sugar: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

Better burritos and wraps

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

The Receipt

Beef & Bean Burritos

START100

Ingredients

  • Caramel color
    Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [1][2][3][4]
  • Sugar
    Strong An added sugar. [5][6][7]
  • Sodium metabisulfite
    Regulatory Sulfites must be declared above 10 mg/kg in the EU and UK and at 10 ppm or more in the US because some people, especially people with asthma, react to them. [8][9][10]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [11][12][13][14]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [11][12][13][14]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [15]
  • 8 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), firming agent, flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [15]
subtotal−26

Nutrition per 100 g

  • Saturated fat 4.4 g / 100 g
    Strong High in saturated fat. [16]
  • Salt 0.7 g / 100 g
    Strong High in salt. [17]
  • Energy 209 kcal / 100 g
    Info Energy-dense for its weight. [6]
  • Protein 8 g / 100 g
    Info A good source of protein. [6]
subtotal−7
TOTAL 17Bad

100 − 83 = 17

Can’t score above 79. Contains caramel color, an ingredient of high concern. [1][2][3][4][5][6][7]

GTIN 00071007018688 · 2026-07-05

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy209 kcal
Fat12.4 g
Saturated fat4.4 g
Trans fat0 g
Carbohydrates29.2 g
Sugars0 g
Added sugars0 g
Fiber2.7 g
Protein8 g
Salt0.7 g

Serving: 1 burrito (113 g)

Ingredients

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

water, enriched wheat flour (enriched with niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), beef, beans, vegetable oil (soybean, canola, palm and/or corn oil), contains 2% or less textured vegetable protein (soy flour, caramel color), isolated pea product, salt, chili pepper, dough conditioners (yeast, wheat gluten, sugar, guar gum, food starch, sodium metabisulfite), spices, flavor, savory flavor (yeast extract, soy sauce (wheat, soybeans, salt), maltodextrin, lactic acid, calcium lactate, salt),

Allergens and diets

Contains: Soy, Wheat, Gluten, Sulphites

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest burritos in the US

More from El Monterey

Sources

  1. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  2. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  3. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  4. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  5. 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

  6. 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

  7. 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

  8. Regulation (EU) No 1169/2011 of 25 October 2011 on the provision of food information to consumers

    European Union (Official Journal) · Oct 25, 2011 · Law

    “ANNEX II SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES 1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains”

    eur-lex.europa.eu

  9. Regulation (EU) No 1169/2011 (as it applies in the UK), Annex II: substances or products causing allergies or intolerances

    legislation.gov.uk (The National Archives) · Law

    “1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof”

    legislation.gov.uk

  10. 21 CFR 101.100 Food; exemptions from labeling (sulfiting agents)

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Feb 17, 2022 · Law

    ecfr.gov

  11. 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

  12. 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

  13. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  16. 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

  17. 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

  18. 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

  19. 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

  20. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu