Half a can of refried beans becomes a quick dinner base when you warm them with a little onion and garlic, then pile it all on crisp-fried tortillas and top with what you have. The beans are substantial and the tortillas do the work of being something to hold.

Serves 2. 20 minutes, 15 at the stove.

About 740 calories a serving, 22 g protein, 56 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Dice 1 medium onion and mince 2 garlic cloves. Heat 1 tablespoon oil in a skillet over medium-high heat and cook the onion with a pinch of salt until it softens, about 4 minutes, then add the garlic and cook for 1 minute more.5 min
2. Scrape the half can of refried beans into the pan with the onion and garlic, add 2 tablespoons water, and stir until you have a warm, soft mass, about 3 minutes. Taste and adjust salt and pepper.3 min
3. Pour the beans into a bowl. Wipe the skillet clean and set it over medium-high heat with 2 tablespoons oil. Lay one tortilla flat in the oil and cook until it browns and crisps, about 1 minute per side, then move it to a plate. Repeat with the three remaining tortillas, adding more oil if the pan looks dry.6 min
4. Divide the warm beans between the two crisp tortillas on each plate. Shred 4 ounces of cheese over the top and serve while the tortillas are still warm.

Note Swap the tortillas for tostadas if you have them, or for halved canned chiles, drained and filled. The beans keep, covered, for three days. Serve with hot sauce, sour cream, and any raw vegetables on hand: sliced tomato, cucumber, radish, or avocado stretch the meal.

Refried beans make a fast filling for quesadillas when you toast them with a little garlic and season them well. This uses half the tub, which keeps for days, so you will eat again soon. Serve with lime and hot sauce on the side.

Serves 2. 20 minutes, 15 at the stove.

About 920 calories a serving, 35 g protein, 67 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Mince 1 clove garlic. Heat 2 tablespoons oil in a large skillet over medium heat, then add the garlic and stir until fragrant, about 30 seconds. Add 1 cup refried beans and stir often until the beans are hot and slightly thickened, about 3 minutes.3 min
2. Season the beans with salt and pepper to taste, then transfer to a small bowl to cool slightly. Wipe out the skillet and return it to medium heat with 1 tablespoon butter.
3. Lay 1 large flour tortilla flat and spread half the beans over one half, leaving a half-inch border. Tear or slice 1.5 ounces [43 grams] sharp cheddar cheese and scatter it over the beans, then fold the tortilla in half. Once the butter foams, carefully place the quesadilla in the pan and cook until the cheese melts and the tortilla is golden and crisp, about 3 minutes per side, turning once. Transfer to a plate and repeat with the remaining ingredients and another 1 tablespoon butter.6 min

Note Swap the cheddar for Oaxaca or mozzarella if you prefer. Leftover beans keep in a sealed container for four days; reheat gently with a splash of water. Serve the quesadillas cut into wedges with lime wedges, salsa, and sour cream on the side, or with a simple green salad.

A humble plate of warm refried beans topped with fried eggs and toasted tortillas on the side. Tonight you use up that last spoonful and transform it into supper, crisping the beans at the edges while the eggs cook.

Serves 2. 12 minutes, 10 at the stove.

About 420 calories a serving, 18 g protein, 38 g carbohydrate, 25 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Set a heavy skillet over medium-high heat and add 1 tablespoon oil. Scrape the last spoonful of refried beans into the pan and break them up with a wooden spoon, smearing them across the bottom to spread them thin. Let them sizzle and crisp at the edges, stirring now and then, until the beans warm through and brown here and there, about 4 minutes.4 min
2. Warm the 4 corn tortillas in a dry skillet on another burner or on a gas flame held with tongs, turning each until soft and charred in spots, then stack them on a plate.
3. Slide the beans to the side of the skillet and add the remaining 1 tablespoon oil to the empty space. Crack all 4 eggs into the pan and season their yolks with salt and pepper. Cook until the whites firm up and the yolks set to your liking, about 3 minutes for jammy centers, tilting the pan to let any raw white slip toward the hot surface.3 min

Note Stretch this with beans; if you find another can in the pantry, warm it in the pan before adding the eggs. Leftovers keep covered in the fridge for one day and taste best warmed gently in a skillet. Serve with hot sauce or lime wedges on the side, or tear the tortillas and use them to scoop the beans and egg.