Warm flour tortillas cradle creamy black beans and a pair of fried eggs with crisp edges, all the dinner you need on a night when the shelf is thin. The tortillas are the star here, so let them be warm and tender under everything else.

Serves 2. 20 minutes, 15 at the stove.

About 1620 calories a serving, 73 g protein, 228 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice the half onion and mince the 2 garlic cloves. Heat 1 tablespoon of oil in a skillet over medium heat, add the onion and garlic, and cook until soft, about 3 minutes, stirring often.3 min
2. Pour in the drained black beans from the can, add 1/4 cup water, and simmer for 5 minutes, mashing some beans with the back of a spoon to thicken the mixture. Season with salt and pepper to taste, then transfer to a bowl.5 min
3. Wipe out the skillet, add 2 tablespoons oil, and set over medium-high heat. When the oil shimmers, crack 4 eggs into the pan and let them fry until the whites are set but the yolks still jiggle, about 4 minutes.4 min
4. Warm the tortillas in a dry skillet over high heat for about 30 seconds per side until pliable. Divide the warm tortillas between two plates, top each with black beans and a fried egg, and serve right away with salt and pepper.2 min

Note Swap the fried eggs for scrambled or a dollop of sour cream if you prefer. Leftover beans keep for three days refrigerated; rewarm gently with a splash of water. Serve with hot sauce, lime wedges, or fresh cilantro if you have them.