Two frozen burritos loaded with beef, chorizo, and beans get a second life when you crisp their exteriors in a hot skillet and top them with quick charred salsa. This takes the packaged dinner from microwave monotony to something you'll want to eat tonight.

Serves 2. 25 minutes, 15 at the stove.

About 410 calories a serving, 21 g protein, 14 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small white onion into quarter-inch pieces. If using fresh tomatoes, cut 1 pound into half-inch chunks; if using canned, drain them well.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the oil shimmers, add the diced onion and cook for 3 minutes, stirring once, until softened at the edges and starting to brown.3 min
3. Add the tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the liquid evaporates and the mixture begins to char at the edges. Season with salt and pepper to taste, then transfer to a serving bowl.5 min
4. Wipe the skillet clean and return it to medium-high heat with the remaining 1 tablespoon oil. When the oil shimmers, place both burritos seam-side down in the pan and cook for 3 minutes without moving them until the exterior is golden and crispy.3 min
5. Flip each burrito carefully and cook for 2 minutes more until the second side is golden. Transfer to plates and spoon the charred salsa over the top.2 min

Note Swap the salsa for pico de gallo or hot sauce if you prefer. Leftover salsa keeps refrigerated for three days and works with eggs or grilled chicken. Serve with lime wedges, sour cream, or a simple green salad to balance the richness.