Don’t just save the salsa for a (socially distant) party. Use it on this hearty breakfast!
Yield: 2 servings
- 1/2 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt (add more to taste)
- One 15.5-ounce can pinto beans
- 2 ½ tablespoons extra virgin olive oil
- 1/4 cup white onion, chopped
- 1/2 bell pepper, chopped
- 1 clove garlic, whole
- 1 teaspoon lime juice
- 1 egg
- 1/4 avocado, skin and pit removed, thinly sliced
- 1 sprig of cilantro, chopped (optional)
To quick pickle the onions
- Thinly slice ½ a red onion
- In a small bowl, whisk together apple cider vinegar, sugar, salt and 1 cup of water until granules fully dissolve.
- 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
- Open and drain can of pinto beans. Set aside.
- 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.
- In a food processor, combine pinto beans, sauteed onions, peppers and garlic. Salt to taste.
- 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.
- Add tortilla to the pan to lightly warm for 2-3 minutes, flipping halfway. Lay tortilla on a large plate.
- 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.
- 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.