A can of Bush's ranchero beans is closer to finished dinner than you'd think. Warm it, top with fried eggs, and add some texture with toasted tortilla strips; that's your weeknight meal done in the time it takes to fry an egg.

Serves 2. 15 minutes, 12 at the stove.

About 420 calories a serving, 18 g protein, 35 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a large skillet over medium heat. Stack 2 corn tortillas and cut them into thin strips, then scatter them in the hot oil and stir often until they crisp and turn light golden, about 3 to 4 minutes; transfer them to a plate.4 min
2. Pour the entire can of Bush's Texas ranchero pinto beans into the same skillet and stir over medium heat until bubbling at the edges and heated through, about 3 minutes.3 min
3. Add 1 tablespoon of oil to the skillet and push the beans to the sides, leaving space in the center. Crack 4 eggs directly into that space, then cover the pan. Cook until the egg whites are set but the yolks are still runny, about 3 to 4 minutes; season the eggs with salt and pepper as they cook.4 min
4. Divide the beans between two bowls and top each with 2 eggs. Scatter the tortilla strips over both bowls and squeeze lime over everything just before serving.

Note Swap the corn tortillas for crispy flour chips or torn tortilla pieces fried separately. Leftovers keep, covered, for three days; reheat gently with a splash of water. Serve with avocado slices, extra lime, hot sauce, and fresh cilantro if you have them.