MICROWAVE: Place on a paper towel covered plate. Cook 4 burritos 4 minutes if frozen and 3 minutes if refrigerated, or one burrito for 1 1/2 minute if frozen and 1 minute if refrigerated.

INGREDIENTS: TORTILLA: [ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER SOYBEAN OIL, SALT, WHEAT GLUTEN, GUAR GUM, INVERT SUGAR PROPYLENE GLYCOL AND CARBOXYMETHYLCELLULOSE GUM, BAKING POWDER (SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, CORN STARCH, CALCIUM SULFATE, MONONCALCIUM PHOSPHATE), ENZYMES, L-CYSTEINE.] FILLING: BURRITO FILLING MIX (BEEF, TORTILLA (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, VEGETABLE OIL [SOYBEAN AND/OR CORN], SALT, DRY WHEY^, L-CYSTEINE HYDROCHLORIDE, BAKING POWDER [SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, CORN STARCH, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE], GUAR GUM). WATER, PINTO BEANS, CHILI SAUCE (CRUSHED TOMATOES, CORN SYRUP, VINEGAR, SALT, SPICES, DEHYDRATED ONIONS), GREEN CHLIIES (GREEN CHILI PEPPERS, CITRIC ACID), GREEN BELL PEPPER (GREEN BELL PEPPERS, CITRIC ACID, CALCIUM CHLORIDE, WATER, SALT), TEXTURED VEGETABLE PROTEIN PRODUCT [SOY FLOUR, CARAMEL COLOR, ZINC OXIDE, NIACINAMIDE, FERROUS SULFATE, COPER GLUCONATE, VITAMIN A PALMITATE, CALCIUM PANTOTHENATE, THIAMINE ONONITRATE (B1), PYRIDOXINE HYDROCHLORIDE (B6), RIBOFLAVIN (B2), CYANOCOBALAMIN (B12)], TOMATO PASTE, ENRICHED FLOUR (BLEACHED WHEAT, NIACIN, REDUCED IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID), SALT, DEHYDRATED ONIONS, BEEF TYPE FLAVOR (HYDROLYZED SOY PROTEIN, CARAMEL COLOR, FLAVORINGS (INCLUDING SPICE), AUTOLYZED YEAST, SALT, AND LESS THAN 2% TRICALCIUM PHOSPHATE ADDED TO PREVENT CAKING), FLAVORINGS, SODIUM ALGINATE. CONTAINS: WHEAT, SOY, ^MILK.