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Red's Organic Bean & Cheese Burrito
Photo: Open Food Facts contributors (CC BY-SA)

Burritos

Red's Organic Bean & Cheese Burrito

142 g

Good out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils
  • Certified organic
  • No synthetic dyes
  • Contains whole grains
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Why it scores 71

Red's Organic Bean & Cheese Burrito scores 71 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  3. Certified organic: Carries a certified-organic label. Info

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

Organic Bean & Cheese Burrito

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
subtotal−25

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [8]
subtotal−8

Nutrition per 100 g

  • Saturated fat 1.8 g / 100 g
    Strong Contains some saturated fat. [9]
  • Salt 0.8 g / 100 g
    Strong High in salt. [10]
  • Energy 218 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 4.2 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 9.2 g / 100 g
    Info A good source of protein. [2]
subtotal−1

Bonuses

  • Certified organic
    Info Carries a certified-organic label. [11][12]
subtotal+5
TOTAL 71Good

100 − 29 = 71

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

GTIN 00850416002255 · 2026-07-03

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy218 kcal
Fat6.3 g
Saturated fat1.8 g
Trans fat0 g
Carbohydrates33.1 g
Sugars0.7 g
Added sugars0 g
Fiber4.2 g
Protein9.2 g
Salt0.8 g

Serving: 1 burrito (142 g)

Ingredients

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

ORGANIC FILLING: ORGANIC PINTO BEANS, ORGANIC WHITE AND YELLOW CHEDDAR CHEESE [PASTEURIZED CULTURED ORGANIC MILK, SEA SALT, VEGETABLE ENZYMES, ORGANIC ANNATTO (COLOR)], ORGANIC BROWN RICE, CONTAINS 2% OR LESS OF ORGANIC CANOLA OIL, ORGANIC CORN STARCH, ORGANIC GARLIC, ORGANIC GREEN CHILE, ORGANIC JALAPENO PEPPER, ORGANIC ONIONS, ORGANIC TOMATO PASTE, ORGANIC SPICE, SEA SALT, WATER. ORGANIC TORTILLA: ORGANIC WHOLE WHEAT FLOUR, ORGANIC WHEAT FLOUR, WATER, ORGANIC SOYBEAN OIL, SEA SALT, ORGANIC SUGAR.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

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

Always check the package: recipes change.

Healthiest burritos in the US

More from Red'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. 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

  5. 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

  6. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  10. 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

  11. Regulation (EU) 2018/848 of 30 May 2018 on organic production and labelling of organic products

    European Union (Official Journal) · May 30, 2018 · Law

    eur-lex.europa.eu

  12. 7 CFR 205.102 Use of the term "organic" (National Organic Program)

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Feb 17, 2010 · Law

    “Any agricultural product that is sold, labeled, or represented as “100 percent organic,” “organic,” or “made with organic (specified ingredients or food group(s))” must be: (a) Produced in accordance with the requirements specified in § 205.101 or §§ 205.202 through 205.207”

    ecfr.gov