A simple supper built on one good can: warm refried beans layered with crisped tortillas, salty cheese, and a raw onion relish that keeps everything bright. The beans have the chile and lime already sorted, so you just need to build.

Serves 2. 20 minutes, 15 at the stove.

About 730 calories a serving, 25 g protein, 68 g carbohydrate, 46 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons oil in a large skillet over medium-high heat. Fry 6 corn tortillas one at a time until they brown and crisp at the edges, about 1 minute per side, moving them to a plate as they finish. While they cook, dice 1 small raw onion fine and toss with a pinch of salt and pepper to draw out the juices.8 min
2. Pour the entire can of green chile and lime refried beans into the same skillet and stir over medium heat until warmed through, about 2 minutes. Taste and season with salt and pepper if it needs it.2 min
3. Divide the warm beans between two plates and top each with three crispy tortillas, breaking them into large pieces as you layer. Shred 4 oz sharp cheddar or cotija cheese over the beans and scatter the pickled onion on top.

Note Swap the cheese for fresh crema or sour cream and drizzle it over just before eating. Leftovers keep in the fridge for two days; reheat the beans gently and crisp any leftover tortillas fresh. Serve with lime wedges, hot sauce, and a cold beer.