These aren't soft tacos. Fry the tortillas until they shatter with a bite, then fill them with garlicky canned beans and whatever fresh things you have on hand. The shelf is thin tonight, so the tortillas do the heavy lifting.

Serves 2. 20 minutes, 20 at the stove.

About 850 calories a serving, 25 g protein, 114 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 3 tablespoons oil into a skillet over medium-high heat. While the oil heats, mince 2 cloves garlic.
2. Working in batches, slide one tortilla into the hot oil and fry for 30 seconds on the first side, then flip and fry for another 20 seconds until it crackles and browns at the edges. Transfer to a plate and repeat with the remaining 5 tortillas, adjusting heat if they brown too fast.2 min
3. Pour the contents of one 15-ounce can of black beans (with their liquid) into a small pot, add the minced garlic, a pinch of salt, and pepper. Stir and cook over medium heat for 5 minutes until warmed through and fragrant, while you halve the lime.5 min
4. Squeeze half the lime into the beans and stir. Taste and adjust salt and pepper. Spoon the warm beans onto each crisp tortilla and serve with lime wedges on the side.

Note Swap canned white beans, pinto, or refried beans for the black beans. Leftover crisp tortillas keep in an airtight container for two days and can be broken into salads or topped with cheese and broiled. Serve with salsa, shredded cheese, or any raw vegetables you have.