Two frozen burritos crisped in a hot skillet with cheese and salsa make a weeknight dinner that goes from freezer to table in minutes. The filling stays warm while the outside gets golden and toasted.

Serves 2. 15 minutes, 12 at the stove.

About 610 calories a serving, 22 g protein, 44 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Once shimmering, lay the 2 burrito halves seam-side down in the pan and cook for 3 to 4 minutes until the bottoms are golden and crispy, working in batches if needed. Flip carefully and cook the other side for another 2 to 3 minutes until golden all over.7 min
2. Sprinkle 1 cup cheese over the burritos and cover the skillet with a lid or foil. Let cook for 1 to 2 minutes until the cheese melts, then slide onto plates.2 min
3. Top each burrito with 1/2 cup salsa, a pinch of salt, and a crack of pepper. Serve while hot.

Note Swap salsa for hot sauce or pico de gallo. Leftovers keep refrigerated for two days and can be reheated in a skillet or microwave. Serve with sour cream, lime wedges, or a simple green salad on the side to stretch the meal.

This is a quick supper built around one frozen burrito half. Pan-fry it until the outside crisps, then top with cheese and salsa to finish. Weeknight dinner for two, done in under twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 510 calories a serving, 19 g protein, 27 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Place the frozen burrito half seam-side down in the pan and cook for 4 minutes, undisturbed, until the bottom is golden and crisp.4 min
2. Flip the burrito half carefully with a spatula and cook the other side for 3 minutes until equally crisp. The outside should be brown and the burrito warmed through.3 min
3. Sprinkle 1 cup shredded cheddar cheese over the burrito half and reduce heat to low. Cover the skillet and let cook for 2 minutes until the cheese melts completely.2 min
4. Transfer the burrito half to a serving plate, top with 1 cup salsa, season with salt and pepper, and serve at once.

Note Swap the salsa for sour cream and hot sauce if you prefer. Leftovers keep in the refrigerator for two days; reheat in the skillet over medium heat. Serve with a side salad or refried beans to stretch the meal.

Frozen burritos transform into a weeknight supper with a crispy skillet finish and melted cheese. No thawing needed, just three halves warmed through and finished golden in a hot pan. Serve with salsa and sour cream for a complete meal in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 730 calories a serving, 27 g protein, 61 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Arrange 3 burrito halves seam side down in the pan and cook until the bottoms are golden and crisp, about 4 minutes.4 min
2. Flip each burrito and sprinkle 1 cup shredded cheddar cheese over the tops. Lower the heat to medium and cover the skillet with a lid or foil. Cook until the cheese melts and the burrito is heated through, about 5 minutes.5 min
3. Uncover the pan and let the bottoms crisp for 1 minute more. Slide onto plates and top with 1 cup salsa. Taste and adjust salt and pepper.1 min

Note Swap the salsa for hot sauce if you prefer heat. Leftovers keep covered in the fridge for two days; reheat gently in the skillet. Serve with sour cream, lime wedges, and any greens you have.