Warm tortillas from this prepared mix are the heart of dinner tonight, paired with quick beans and whatever you have to fill them. The mix takes the work out of a weeknight meal, and you'll have tortillas for the rest of the week.

Serves 2. 25 minutes, 20 at the stove.

About 1250 calories a serving, 62 g protein, 220 g carbohydrate, 17 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Stir 2 cups of the tortilla mix with 1 1/3 cups warm water and a pinch of salt until a soft dough forms, about two minutes. Let it rest for five minutes while you heat a skillet or griddle over medium-high heat.5 min
2. Divide the dough into four equal pieces and roll each between two sheets of plastic wrap or parchment into a thin round, about eight inches across. Work gently; the dough will be forgiving.
3. When the skillet is hot, lay one tortilla in it and cook for about one minute until spotted and set on the bottom, then flip and cook the other side another minute until warm and pliable. Stack the finished tortillas on a plate and cover with a clean towel while you cook the rest.2 min
4. While the last tortillas cook, empty one 15-ounce can of pinto beans into a small pot with 1/4 cup water and mash half of them gently with a fork, leaving some texture. Heat over medium, stirring often, until warm and thick, about three minutes.3 min
5. Spoon the warm beans into the center of each tortilla, squeeze a little lime juice over the top, and fold to eat by hand or roll and eat with a fork.

Note Swap the beans for sautéed onion and garlic with any cooked protein you have on hand. Leftover tortillas keep, wrapped tight, for three days and warm quickly in a dry skillet. Serve with hot sauce, shredded cheese, diced onion, cilantro, or sour cream on the side.