Whole wheat tortillas crisped in a pan become sturdy vessels for a quick weeknight dinner. Toast them until they shatter, then pile them with warm beans and a sharp tangle of garlicky greens to make two satisfying plates.

Serves 2. 25 minutes, 20 at the stove.

About 1000 calories a serving, 33 g protein, 140 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Toast each tortilla until it chars at the edges and turns crisp and brittle, about 1 minute per side. Transfer to a plate.5 min
2. Pour 1 tablespoon oil into the same skillet and add 2 minced garlic cloves. Cook until the kitchen smells rich, about 30 seconds. Add 4 ounces thinly sliced greens and a pinch each of salt and pepper, stirring until wilted and tender, about 5 minutes.5 min
3. Push the greens to the side. Pour 1 tablespoon oil into the empty space and tip in 1 drained can of black beans with a splash of water. Warm through and mash lightly with a spoon so some beans break up and bind, about 3 minutes. Taste and adjust salt and pepper.3 min
4. Nest one crisp tortilla in each of two bowls. Spoon half the beans onto each, then top with half the greens. Serve warm, breaking the tortilla edges into shards to scoop up the toppings.

Note Swap collards or spinach for the kale if that is what you have. Leftovers keep in the fridge for two days; warm the beans and greens gently and crisp fresh tortillas. A squeeze of lime and a thin layer of soured cream make this go further.