Fresh tortillas with a fast skillet of beans and cheese topped with a fried egg. This shelf keeps you fed on nights when there's almost nothing else; the tortilla mix becomes warm, pliable discs in minutes while beans and eggs cook alongside.

Serves 2. 25 minutes, 20 at the stove.

About 1020 calories a serving, 34 g protein, 81 g carbohydrate, 63 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 1 cup tortilla mix with 1/3 cup warm water and 1/2 teaspoon salt until a soft dough forms; let it rest.5 min
2. Divide dough in half and roll each piece between two sheets of plastic or parchment, dusting with 1 tablespoon of the flour per round, until thin as possible.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat and cook one tortilla until spotty and pliable, about 1 minute each side; stack on a plate and repeat with second tortilla.3 min
4. In the same skillet, warm 2 tablespoons oil over medium heat, add the minced garlic and cook for 30 seconds until fragrant, then add one drained can of beans, stirring to coat with oil.
5. Cook beans until hot, about 2 minutes, then stir in 4 ounces grated cheddar until melted and season with salt and pepper.2 min
6. Push beans to the sides of the skillet and crack 2 eggs into the center, cooking until the whites are set but yolks still run, 3 to 4 minutes.4 min
7. Slide eggs onto one plate and spoon beans beside them, serve with warm tortillas on the side.

Note Swap canned beans for cooked dried beans or lentils if you have them. Leftover beans and tortillas keep three days in the fridge; warm tortillas on a skillet before serving. Serve with hot sauce, lime wedges, or diced tomato and avocado if you have them.