The frozen burrito is already packed with black beans, brown rice, and savory grounds, so tonight you'll warm it, wrap it in a tortilla for heft, and build a crunchy slaw alongside to cut through the richness. A weeknight meal that asks nothing of you but heat and assembly.

Serves 2. 20 minutes, 10 at the stove.

About 550 calories a serving, 16 g protein, 98 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium heat. Unwrap the burrito and place it seam-side down in the pan, cooking until the exterior is warm and lightly crisped, about 3 to 4 minutes per side.8 min
2. While the burrito cooks, shred 2 cups of green cabbage with a knife or mandoline into thin ribbons. Toss with a pinch of salt, pepper, and 1 tablespoon of oil in a bowl.
3. Warm the 2 flour tortillas in a dry pan or directly over a gas flame for 30 seconds per side until pliable. Slice the cooked burrito in half lengthwise and set one piece in the center of each tortilla.2 min
4. Top each burrito with a generous handful of the dressed cabbage slaw, fold the tortilla sides up and over, and serve at once with the remaining slaw on the side.

Note Swap the cabbage for shredded carrots, daikon radish, or cilantro if you prefer. Leftover slaw keeps refrigerated for two days; leftovers may be wrapped and eaten cold tomorrow. Serve with hot sauce, lime wedges, or any salsa on hand.