The shelf gives you a burrito that just needs warming and dressing up. Build it into a meal with a fast salsa and quick greens, using what you have on hand, so you eat in thirty minutes.

Serves 2. 25 minutes, 12 at the stove.

About 60 calories a serving, 1 g protein, 6 g carbohydrate, 5 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve 1 lime and set aside. Rough-chop a small bunch of fresh cilantro. Slice 4 ounces of any greens you have—lettuce, spinach, arugula—and toss with a pinch of salt, pepper, 1 teaspoon of oil, and juice from half the lime; set on two plates.
2. Warm 2 tortillas wrapped in a damp paper towel in the microwave for 1 minute until pliable. Unwrap and place each on a plate with the greens.1 min
3. Halve each burrito crosswise and arrange on the plates. Drizzle the exposed cut side with 1 teaspoon of oil and a squeeze of juice from the remaining lime half, then scatter the cilantro over all. Taste and add more salt and pepper if needed.

Note Swap any greens for what you have, or serve the burritos with avocado instead. Leftovers keep, wrapped, for two days. Serve with lime wedges and hot sauce, or add a cold bean salad made from canned beans, lime juice, cilantro, and oil.