Soft flour tortillas wrap a fast supper of scrambled eggs and black beans, warmed with garlic and cumin. These burritos need only what you have to make a meal that fills the table in minutes.

Serves 2. 20 minutes, 15 at the stove.

About 610 calories a serving, 25 g protein, 64 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a wide skillet over medium-high heat. Mince 2 garlic cloves and add them to the hot oil, stirring until fragrant, about 30 seconds. Open 1 can of black beans, drain and rinse them, then add to the pan with 1/2 teaspoon cumin, a pinch of salt, and pepper to taste. Cook, stirring now and then, until warm and slightly broken down, about 3 minutes.
2. Push the beans to the sides of the skillet. Add 1 tablespoon oil to the center, crack 4 eggs into the pan, and scramble them with a wooden spoon, breaking them up as they cook. When the eggs are just set, after about 2 minutes, stir them together with the beans.2 min
3. Warm the 2 flour tortillas directly over a gas flame for a few seconds on each side until pliable, or wrap them in a damp cloth and microwave for 20 seconds. Lay a tortilla on a cutting board, spoon half the filling down the middle, leaving room at the edges. Fold in the sides and roll tightly away from you.
4. Repeat with the second tortilla and remaining filling. Cut each burrito in half on the bias if you like. Serve with a squeeze of fresh lime juice and extra pepper.

Note Swap the black beans for any cooked bean you have on hand. These burritos are best eaten right away, but leftovers keep covered in the fridge for one day and can be warmed gently in a skillet or wrapped in foil and warmed in a 300°F oven. Serve with hot sauce or salsa on the side.