Bush's southwestern pinto beans are the backbone here, already rich with jalapeño and spice, so the work is minimal. Warm the beans and serve alongside quick cornbread and a sharp salad to cut the richness.

Serves 2. 35 minutes, 15 at the stove.

About 570 calories a serving, 15 g protein, 48 g carbohydrate, 35 g fat. From USDA figures for 82% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a heavy skillet over medium-high and set the oven to 400°F [200°C]. Whisk together 3/4 cup flour, 1/4 cup cornmeal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add 1 egg, 2 tablespoons melted butter, and 1/4 cup water and stir until just combined. Pour the batter into the hot skillet and transfer to the oven.
2. While the cornbread bakes, peel and mince 1 clove garlic. Pour the can of Bush's pinto beans with their sauce into a small pot, add the minced garlic, and set over medium heat, stirring occasionally, until heated through and slightly reduced, about 8 minutes.8 min
3. Toss 2 handfuls of salad greens with a pinch of salt, pepper, and a small drizzle of oil on a plate. Check the cornbread for a golden top and a toothpick that comes out clean, then turn it out onto a cutting board.
4. Divide the hot beans between two bowls, scatter 1/4 cup crumbled cheese over each, and serve alongside a wedge of cornbread and the salad.

Note Swap the cornbread for warm tortillas or skip it altogether if pressed for time. Beans keep in the fridge for three days; cornbread is best the same day. Serve with hot sauce, lime wedges, and cold beer or iced tea.