Ingredients:
1 small can of Black Beans (subsitute bagged beans if you wish)
1 Chicken Breast (or faijta mix, or pre-cooked flavored chicken)
1 random packet of mexican seasonings. [1]
1 box of Spanish Rice (yea, it's a cheat. Deal with it.)
1 jar of favorite salsa.
1 bag of favorite tortillas.

[1] The truly brave can make their own mixture with salt/cumin/pepper/cayenne/chili powder mixed to whatever potency one wishes. Be careful.

Firstly, starting reheating the beans on low to medium low heat. If using bagged beans, fully cook them first, drain and cool them, and then reheat them on low.

After the beans have started, cook rice according to instructions. Reduce the water called for by a bit, making the rice a bit (just a bit) drier. I recommend Near-East's boxed rice. It's cheap and yummy. The beans should be heated by the time the rice is done.

Begin cooking the chicken or faijta mix in a wok or large skillet. The chicken should be cubed into bite size chunks, to reduce cooking time. Use high-heat on a wok, medium-high to high in a skillet. Use just a bit of oil if you have it, but don't sweat it if you don't.

After the chicken is done, reduce heat to low and add the seasoning and salsa to taste (not too much salsa). Stir like hell.

Keep the rice/beans/chicken all on low until they are all done. They'll keep if stirred occasionally.

Take one scoop of beans, one scoop of rice, and one scoop of chicken mixture. Place in tortilla and wrap. Repeat as desired. Take excess rice/beans/chicken mix and store in fridge. They all reheat very nicely. Beans/Chicken reheat on stove at low, rice reheat in microwave on 50% power until warm; Add a bit of water to rehyrdate if necessary.

Ingredients:
1 container of pasta, preferably tri-colored spaghetti, but your favorite pasta will do just dandy.
1 of as many colored bell peppers you can get. (You should be able to find red/green, but look for orange/yellow as well.)
1 clove of garlic
1 white onion (optional)
1 package of Italian Sausages (I prefer hot, but what ever works for you).
1 small can of tomato paste
Olive Oil (do yourself a favor, buy the best you can get. Bertoli's first pressing Extra Virgin is usually what I try to get).
1 jar of your favorite spaghetti sauce.
Oregano, because, a pinch of oregano never hurts ;-)

Prep the peppers by remove the core (trace around the top of the pepper with a knife, freeing the top part. Dispose of the core, rinse the inside of the pepper out to get rid of any lurking seeds, and then cut into strips.) Get the garlic out of the clove (the nut looking like bits). Don't press them into paste, just leave as is. Chop the onion to one's liking.

Alrighty, start by taking a large saucepan of water, add in a good bit of olive oil and salt. Bring to a heavy boil. Add pasta. Always watch the pasta. To measure if the pasta is done, apply pressure to a noodle with a fork. Good pasta is ready when the noodle can be cut with mild pressure. Don't bother throwing it on the ceiling, as it is too dependent on starch content. Worry not, you can spare the few noodles. Just test often when it begins to look done. If you get lots of bubbling and frothing, add more oil.

After the pasta is on it's way, start cooking the sausages. Add a good amount of olive oil and tomato paste into a skillet on medium. Then add the peppers and onion. Let simmer a bit, and stir together. Then add the sausages. Cover the skillet with a good sized lid. Turn sausages occasionally. Let cook until they are firm, have begun to push out of their casing. A done sausage is a good sausage. If you are worried about it, get the pre-cooked sausages, and add after the vegetables have cooked for a good while.

Finally, bring a saucepan of the sauce and heat it on low. The sauce should be warm by the time the pasta is done.

If the pasta is done before the sausages are ready, don't panic! Remove the pasta from the heat entirely. Reduce the water by half and let sit. When ready, place the pasta back on low heat, stir and let the pasta warm up. To be really fancy, you can drain all the water, strain the pasta in cool water, add half the water back to the saucepan and reheat. The straining in cool water reduces the starchy buildup on the noodles, leaving them more al-dente upon reheating.

Alrighty, we're almost done, but here's the cool bit. Drain the tomato paste and oil into the sauce and stir. Add the oregano to the sauce as well. [2]

Place pasta on plate, add sausage and sauce, add cheese if desired, and serve.

[2] Really spiffy types can use their own sauce, using this as a starter base.