These seasoned tortillas have enough heat and flavour to anchor a fast supper. Tear them into strips and toss with soft black beans and lime for something warm and filling that comes together while you open a can.

Serves 2. 20 minutes, 10 at the stove.

About 270 calories a serving, 6 g protein, 28 g carbohydrate, 16 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. Tear 4 sriracha ranch tortillas into rough 2-inch strips and add them to the pan, stirring often, until they brown and crisp at the edges, about 5 minutes. While they cook, mince 2 cloves garlic.5 min
2. Add the garlic to the pan and stir for 30 seconds until fragrant. Pour in 1 can drained black beans, 2 tablespoons sriracha ranch dressing, and a splash of water, then stir to combine and heat through, about 3 minutes.3 min
3. Squeeze half a lime over the pan, taste, and season with salt and pepper. Divide between two bowls and serve at once.

Note Swap black beans for pinto beans or whatever legumes you have. This keeps, covered, in the fridge for two days; reheat gently in a skillet. Serve with lime wedges, sour cream, and fresh cilantro if you have them, or eat alone as a warm side.