One Grocery List, Five Different Weeknight Dinners

Chop half an onion and the bell pepper. Soften them in a little oil, then add the drained black beans, half a teaspoon of cumin and a spoonful of water. Warm through and mash some beans so the filling holds together.

Divide the filling among four tortillas with optional grated cheese. Fold each tortilla in half and cook in a lightly oiled skillet over medium-low heat until the filling is hot and both sides are golden. Work in batches rather than stacking them in the pan.

Use only as much filling as the tortillas can comfortably hold. If there is more than you need, refrigerate it promptly for a separate meal within safe storage guidance. The tortillas may contain wheat, and cheese contains milk; choose suitable alternatives when those ingredients don’t fit your needs. Serve with a little of the cabbage prepared as a fresh side if you like.

Cut two potatoes into small, even cubes. Chop one onion and one carrot. Soften the onion and carrot in oil, then add the potatoes, drained chickpeas and about 1½ cups crushed tomatoes. Add enough water to keep the potatoes partly submerged.

Season with a little smoked paprika and oregano. Simmer, stirring occasionally, until the potatoes are tender all the way through. Add water as needed rather than letting the bottom dry out. Crush a few chickpeas into the liquid if you want a thicker stew.

Taste near the end. With a can of chickpeas and potatoes, this can be served in bowls on its own; add bread if your appetite calls for it. The exact amount of tomato you have left may differ by can. Use the amount you have and adjust the water, keeping the consistency spoonable. Avoid letting package arithmetic turn dinner into a problem.