A shelf of one calls for minimal work, so here we spread Trader Joe's spicy black bean dip warm over crispy tortillas and build the plate with quick toppings. This is the easiest weeknight dinner when you need something in fifteen minutes.

Serves 2. 15 minutes, 8 at the stove.

About 950 calories a serving, 31 g protein, 85 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Tear 6 to 8 tortillas into chip-sized pieces and scatter them into the hot oil, stirring often, until crispy and just golden at the edges, about 3 minutes. Taste and season with salt and pepper. Transfer to a plate.5 min
2. Reduce heat to medium, wipe the skillet, and warm the jar of Trader Joe's spicy black bean dip in the same pan, stirring occasionally, until steaming and thickened at the edges, about 2 minutes.3 min
3. Transfer the warm dip to a shallow bowl or plate and scatter the crispy tortilla pieces around it. Grate 2 ounces cheese over the dip and tortillas, then grind pepper over the top. Serve at once with tortilla chips alongside for scooping.
4. The dip softens the chips into a warm salad as you eat. Fold torn cheese and a squeeze of lime juice into leftover dip and chill; it keeps three days, then serve cold with fresh chips.

Note Swap the cheese for sliced avocado and fresh cilantro. Warm leftovers gently and serve with rice or over eggs at breakfast. Add lime juice and hot sauce at the table.