Two crisp tortilla bowls lined with warm black beans, topped with guacamole cups and a raw tomatillo salsa, make a fast supper that tastes like you worked harder than you did. The guacamole cups do half your work.

Serves 2. 25 minutes, 15 at the stove.

About 450 calories a serving, 9 g protein, 41 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a small skillet over medium-high. Drape 1 large corn tortilla over an oven-safe bowl, pressing it gently into a cup shape, and set it carefully in the skillet to fry until golden and crisp, about 3 minutes a side. Transfer to a plate and repeat with the second tortilla. Set bowls on serving plates.8 min
2. In the same skillet, warm 1 can of black beans with 1 minced garlic clove, 1/4 small onion minced, salt, and pepper over medium heat, stirring often until heated through, about 5 minutes. Divide between the two tortilla bowls.5 min
3. Top each bowl with 1 guacamole cup. Serve warm with lime wedges if you have them.
4. Meanwhile, finely chop 1/4 small onion and 1 jalapeño if you want heat; toss with salt and a squeeze of lime juice to make a quick salsa to spoon over or serve on the side.
5. Serve immediately while the tortilla bowls are still crisp.
6. Optional: sprinkle with cotija cheese or crumbled feta if you have it, and serve with lime or hot sauce at table.

Note Swap the tortilla bowls for regular warmed tortillas if shaping feels fussy. Leftover beans keep 3 days in the fridge. Serve with lime, hot sauce, crema, or extra cheese to stretch it.