For the pickled-pink onions:

2 firm red onions, sliced into rings
¼ cup organic white sugar
1 tbsp salt
1 cup apple cider or white wine vinegar
½ cup freshly squeezed lime juice
¼ cup peppercorns if available
For the refried beans:

Vegetable oil
1 large white onion, chopped small
1 tsp chili flakes
1 bay leaf
1 tsp chipotle paste (or use a chopped chipotle chili if you have one)
Salt and pepper
2x 29oz tin black eyed beans (around 800g)- retain a little of the liquid from the tin to cook the beans in.
Plus 12 small tortillas and around 4 cups of shredded vegetables, such as a mix of carrots, cabbage, lettuce and cucumber.

Extras:

Sweetcorn, chopped cilantro and sliced scallions for garnish