Tex-Mex Breakfast Tacos

QUICK-PICKLED RED ONIONS

red onion,

Place ½ thinly sliced, in a heatproof bowl or jar, along with ½ cup ice. Combine ½ cup distilled white vinegar, 1 Tbsp sugar and 1 tsp kosher salt in a small saucepan over medium heat. Bring to a simmer; cook until sugar and salt dissolve. Pour hot liquid over onion and ice; stir to combine. Refrigerate up to 2 days.

CHIPOTLE SALSA

Place 1 (14.5-oz) can diced tomatoes;

2 chipotle chiles canned in adobo

sauce, roughly chopped; ½ red onion, roughly chopped; ¼ cup cilantro; 1 large clove garlic, roughly chopped; juice of

1 lime; a pinch of sugar and kosher salt, to taste, in a food processor. Pulse until nearly smooth. Taste and adjust salt and spice, if needed. Refrigerate up to 2 days.

REFRIED BLACK BEANS

In a medium saucepan over medium heat, combine 1 (15.5-oz) can

black beans (including liquid in can), ¼ cup vegetable stock, ¼ tsp ground cumin and ¼ tsp

dried oregano. Simmer, stirring often, 3–5 minutes or until beans begin to break down. Use a whisk or potato masher to mash beans; cook another 2–3 minutes. Once beans are thickened and spreadable, turn off heat; Stir in 2 Tbsp

sour cream and kosher salt to taste. Set aside.