Filling: Cooked Beans (water, Pinto Beans), Water, Cheese Blend (water, Cheddar Cheese [milk, Cheese Culture, Salt, Enzymes, Annatto Color], Butter [cream, Salt], Palm Oil, Modified Food Starch, Sodium Caseinate, Cornstarch, Whey, Salt, Natural Flavor, Sodium Citrate, Sodium Phosphate, Lactic Acid, Sorbic Acid [as A Preservative], Apo-8-carotenol [color], Beta Carotene [color]), Soybean Oil, Seasoning (salt, Dextrose, Spices, Onion Powder, Hydrolyzed Soy Protein, Corn Protein, Yeast Protein And Wheat Gluten, Corn Flour, Dehydrated Green Bell Pepper Powder, Garlic Powder, Extractives Of Paprika), Modified Corn Starch, Vinegar, Salt. Tortilla: Enriched Wheat Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Soybean Oil, Dough Conditioner (mono- And Diglycerides, Corn Starch, Wheat Flour, Guar Gum And 2% Or Less Of Each Of The Following: Soybean Oil, Silicon Dioxide [flow Aid], Enzymes [wheat], Salt), Salt, Guar Gum, Dough Conditioner (wheat Starch, Calcium Carbonate, Silicon Dioxide [flow Aid], L-cysteine Hydrochloride), Baking Powder (sodium Bicarbonate, Corn Starch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate).

Refreeze or keep refrigerated. Previously handled frozen for your protection.

Heat to an internal temperature of 165F using one of these methods.

Microwave: Remove from bag, wrap in paper towel. If thawed, heat on High 1 minute. If frozen, heat on High 3 minutes.

Oven: Preheat oven to 350F. Remove from bag; place on baking sheet. If thawed, heat 15 minutes. If frozen heat 25 minutes.

Stove Top: Lightly coat a skillet with oil. Remove from bag. Slowly heat burrito over Medium-Low heat, turning frequently, until lightly browned.