This shelf holds a ready-made guacamole with black beans and corn, so tonight you build a simple bowl around it. Crisp some tortillas in a pan, warm the guacamole gently with beans, and pile it all into the tortilla shells with a scatter of cheese and lime. Weeknight supper that tastes composed.

Serves 2. 15 minutes, 12 at the stove.

About 370 calories a serving, 9 g protein, 47 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over medium-high. Working with one 6-inch corn tortilla at a time, drape it over an oven-safe bowl and carefully set the bowl into the skillet so the tortilla holds its shape as it crisps, about two minutes per side. Repeat with three more tortillas, then set the crispy tortilla bowls aside.10 min
2. Pour the entire jar of guacamole into the same skillet over medium-low and warm gently for two minutes, stirring once, until it steams but does not brown. Season with a pinch of salt and pepper to taste.2 min
3. Set two tortilla bowls on plates and divide the warm guacamole between them. Scatter half cup of shredded sharp cheddar over the top and serve at once.

Note Swap: instead of tortilla bowls, crumble tortilla chips into shallow bowls and spoon the warm guacamole over them for nachos. Leftovers keep covered for one day. Serve with lime wedges, diced fresh tomato, and a cold beer or agua fresca.