Warm tortillas crisped in the pan become vessels for quick-cooked greens and beans, a dinner that takes the shelf to dinner in under twenty minutes. The tortillas turn golden and slightly charred where they meet the oil, cupping whatever you fill them with.

Serves 2. 20 minutes, 20 at the stove.

About 1390 calories a serving, 59 g protein, 201 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain and rinse one 15-ounce can of black beans. Mince 2 cloves garlic. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the garlic for 30 seconds until fragrant.
2. Add 5 ounces spinach or kale and cook, stirring, until wilted, about 3 minutes. Season with salt and pepper to taste. Transfer to a plate.3 min
3. Add the beans to the same skillet with 2 tablespoons water and 1 tablespoon butter, stirring until warm and slightly thickened, about 3 minutes. Season with salt and pepper.3 min
4. Wipe the skillet clean. Heat 1 tablespoon oil over medium-high heat and warm 3 tortillas one at a time in the pan until golden and slightly charred, about 1 minute per side, stacking them on a plate as you go.5 min
5. Divide the beans and greens among the tortillas, roll or fold, and serve immediately.

Note Swap canned pinto or kidney beans for black beans, or use cooked lentils. Leftovers keep in the fridge for one day; reheat individually in a dry skillet. Serve with lime wedges, hot sauce, or cotija cheese if you have them.