These little flour tortillas crisp into edible bowls in a hot oven, turning a simple bean salad into something with texture and ceremony. The shelf is light, so we build dinner around what staples do best: a warm bowl to fill with sharp, fresh flavors.

Serves 2. 25 minutes, 12 at the stove.

About 1150 calories a serving, 54 g protein, 184 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Brush 4 tortillas lightly on both sides with 2 tablespoons oil, then drape each one inside an oven-safe bowl or ramekin so it molds into a cup shape as it bakes. Bake until the tortillas are golden and crisp, about 8 minutes, then let them cool in the bowls for a minute before sliding them out carefully.10 min
2. While the tortillas bake, mince 2 garlic cloves and finely chop 1/2 small onion. Drain and rinse one 15-ounce can of black beans, then toss them in a bowl with the garlic, onion, salt, and pepper to taste. Squeeze the juice of 1 lime over the beans and stir well.
3. Set a crisp tortilla bowl on each plate and spoon the warm bean mixture inside, letting some spill over the edge. Serve immediately while the bowls are still warm.

Note Swap canned black beans for pinto or kidney beans if you have them. The bowls soften quickly once filled, so eat right away; leftovers keep for a day but lose their crispness. Serve with hot sauce, crumbled cheese, or sour cream on the side.