These whole wheat tortillas turn into golden, salty chips under the broiler, served with a warm, spiced black bean dip that takes minutes to make. A bare-shelf dinner built from what you have, stretched with pantry staples into something substantial enough for two.

Serves 2. 25 minutes, 15 at the stove.

About 1280 calories a serving, 58 g protein, 203 g carbohydrate, 28 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Position the rack six inches from the broiler and heat it to high. Brush 6 to 8 tortillas lightly on both sides with 2 tablespoons oil and lay them flat on a baking sheet. Broil until golden and crisp, three to four minutes per side, turning once; watch closely so they do not char. Set aside to cool.
2. While the chips broil, halve 1/2 medium onion and mince 2 garlic cloves. Warm 1 tablespoon oil in a small pot over medium-high heat, add the onion and garlic, and cook, stirring, until soft and fragrant, two to three minutes.
3. Drain and rinse one 15-ounce can of black beans and add them to the pot with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well and cook until the beans warm through, two to three minutes; mash them gently against the side of the pot until the dip is thick and chunky. Taste and adjust salt.3 min

Note Swap the black beans for refried beans or any canned legume, or omit and serve the warm tortilla chips plain with salt. The dip keeps covered in the fridge for three days. Serve with hot sauce or fresh lime if you have it, and drink something cold with this dish.