To quick pickle the onions

1. Thinly slice ½ a red onion
2. In a small bowl, whisk together apple cider vinegar, sugar, salt and 1 cup of water until granules fully dissolve.
3. Place onions in a jar or plastic tupperware container. Pour liquid mixture over onions and cover. Let sit for 1 hour at room temperature before serving.
   (Note: Cover and store extras in the refrigerator. Use them to top your favorite dishes!)

To make the refried beans

1. Open and drain can of pinto beans. Set aside.
2. Heat a medium nonstick sauté pan over medium and add 1 tablespoon olive oil. Add white onions, bell pepper, garlic and a pinch of salt. Sauté until onions and peppers begin to brown. Remove from heat.
3. In a food processor, combine pinto beans, sauteed onions, peppers and garlic. Salt to taste.
4. Heat the sauté pan to low and add 1 tablespoon olive oil. Add bean mixture and lime juice. Salt to taste. Heat without mixing for 2-4 minutes, or until the bottom slightly browns. Stir for another 2-4 minutes and pour mixture into a bowl.

To assemble

1. Add tortilla to the pan to lightly warm for 2-3 minutes, flipping halfway. Lay tortilla on a large plate.
2. Add 1/2 tablespoon olive oil to the pan and heat to medium. Crack egg into pan and cook until yolk reaches desired consistency—over easy or sunny side up is recommended.
3. Spread bean mixture over the tortilla, leaving about 1 inch of space around the perimeter. Gently slide the egg over the bean mixture. Top with salsa, avocado and pickled onions. Serve with lime wedges.