A few stale tortillas turn into crispy chips and the base for soft eggs, using nothing but what's at hand. This is the dinner that saves half a package, done in one pan while you heat the plates.

Serves 2. 15 minutes, 12 at the stove.

About 320 calories a serving, 11 g protein, 2 g carbohydrate, 29 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Cut a few tortillas into strips or triangles and set aside. Slice 2 cloves garlic thin.
2. Heat 3 tablespoons oil in a large skillet over medium-high heat. When it shimmers, add the tortilla pieces and cook, stirring now and then, until they brown and crisp, about 4 minutes. They should be golden and stiff.4 min
3. Push the tortilla chips to the side of the pan and add the garlic to the oil. Cook for 30 seconds, stirring, until fragrant. Crack 4 eggs into the pan around the chips, breaking the yolks if you want, or leaving them whole. Season with salt and pepper.
4. Cook until the egg whites turn opaque and the yolks set to your liking, about 3 minutes for set yolks, 2 minutes for runny ones. Let the chips crisp more at the edges while the eggs cook.3 min

Note Swap any stale bread torn into chunks for the tortillas. Leftovers do not keep. Serve with hot sauce on the side or eat plain; stretch it with a green salad or rice if you are still hungry after.

Cut tortillas into triangles, fry them until crisp, and toss with salt, the quickest way to use half a stack tonight. Serve with beans warmed in the pan, a bowl of salsa, and a lime wedge, and you have dinner in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 980 calories a serving, 53 g protein, 158 g carbohydrate, 24 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Stack half a stack of tortillas and cut them into triangles with a knife or kitchen shears.
2. Set a large skillet over medium-high heat with 2 tablespoons of oil. When it shimmers, add half the tortilla triangles in a single layer and fry for two minutes until golden and crisp, turning once halfway through; transfer to a plate and sprinkle with salt. Repeat with the remaining triangles and salt.5 min
3. In the same skillet, add one 15-ounce can of beans (drained and rinsed), 1 minced garlic clove, and 1/2 teaspoon of cumin. Stir and warm through until the beans are heated, about three minutes.3 min
4. Divide the warm beans between two bowls, pile the crispy tortilla chips alongside, add a spoonful of salsa to each bowl, and serve with a lime wedge to squeeze over.

Note Swap the canned beans for fresh refried beans from a can if you prefer a thicker base. Store leftover chips in an airtight container for three days, though they are best eaten fresh. Serve with cold beer, hot sauce on the side, and a simple salad of shredded cabbage dressed with lime juice and salt.

One half-pack of tortillas transforms into crunchy chips and a quick skillet supper when you fry them in hot oil and top with scrambled eggs and beans. This is what to make when the fridge is nearly bare but you need dinner fast.

Serves 2. 20 minutes, 15 at the stove.

About 1300 calories a serving, 64 g protein, 179 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Stack 4 to 6 tortillas, then cut them into bite-sized shards. When the oil shimmers, add the tortilla pieces and stir until they are golden and crisp, about 5 minutes.5 min
2. While the tortillas crisp, crack 4 eggs into a bowl, add a pinch of salt and pepper, and whisk them together. Mince 1 clove of garlic.
3. Once the tortillas are golden, push them to the sides of the skillet. Pour the eggs into the center and scramble gently, stirring often, until they are just set, about 3 minutes.3 min
4. Stir in one 15-ounce can of black beans (drained if you prefer them less wet) and the garlic. Cook until heated through, about 2 minutes. Squeeze juice from half a lime over the top, taste, and adjust salt and pepper. Serve immediately in shallow bowls.2 min

Note Swap the beans for leftover cooked chicken or chorizo if you have it. Leftovers keep in the fridge for one day but are best eaten warm the same evening. Serve with a cold beer and lime wedges, or a simple green salad on the side.