A quick bowl of black beans with fresh cheese crumbles on top—the queso fresco's mild, milky character and delicate crumb suit a tired night when you want something grounding without fuss. The soy protein in the cultures adds depth to what would otherwise be simple.

Serves 2. 20 minutes, 15 at the stove.

About 260 calories a serving, 18 g protein, 22 g carbohydrate, 12 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Dice 1 medium onion and mince 2 cloves garlic, then add both to the hot oil and cook, stirring, until the onion softens and turns translucent, about 3 minutes.3 min
2. Pour in 1 can of black beans with their liquid, then add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and simmer until the beans are heated through and the flavors meld, about 5 minutes.5 min
3. While the beans simmer, crumble 4 ounces of queso fresco into bite-sized pieces with your hands. Halve a lime and squeeze its juice into the bean pot just before serving.
4. Divide the beans and their broth between two bowls, top each with half the crumbled queso fresco, and serve hot.

Note Swap the beans for 2 cups cooked white rice if you prefer a grain base. Leftovers keep, covered, for three days and reheat gently over low heat. Serve with lime wedges, a handful of cilantro, and hot sauce on the side to stretch the dish.