Soft flour tortillas become the base for a quick supper of fried eggs and refried beans. The shelf held only tortillas, so this is built from staples and a single shopping trip, ready in twenty minutes for two hungry people.

Serves 2. 20 minutes, 18 at the stove.

About 820 calories a serving, 26 g protein, 86 g carbohydrate, 43 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. Warm 3 tortillas in the pan one at a time, thirty seconds per side, until lightly crisped and pliable; stack them on a plate. Repeat with 1 tablespoon oil and the remaining 3 tortillas.8 min
2. Pour 1 tablespoon oil into the same skillet and add 1 minced garlic clove, stirring for ten seconds until fragrant. Add the contents of 1 can refried beans and mash with a wooden spoon, stirring often, until heated through and thickened, about 4 minutes. Season with salt and pepper to taste.5 min
3. Transfer the beans to a bowl. Return the skillet to medium-high heat and crack 4 eggs into the pan. Cook until the whites set, about 3 minutes, basting the yolks with oil from the pan if you like them cooked through, or leaving them runny.3 min
4. Divide the tortillas between two plates. Top each with a spoonful of beans. Arrange 2 eggs on each plate and squeeze lime juice over everything. Serve at once.

Note Swap canned beans for cooked dried beans or fresh avocado for richness. Wrapped and chilled, leftovers keep two days; reheat in a dry skillet. Serve with hot sauce, fresh cilantro, or diced onion on the side.