For the Refried Beans

1. Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve. Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)
2. Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender.
3. Stir in the puréed beans. Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often. Stir in the cheese until it is melted.
4. Serve hot as a vegetable side dish with more cheese melted on top of each serving.

For the Huevos Rancheros

1. Heat about 1/2 inch of vegetable oil in a heavy skillet. (360° to 370° ) Add the corn tortillas, one at a time and cook, turning once until crisp and golden brown. (About 1 minute.) Drain on soft white paper towels and keep warm in a warm oven until ready to use.
2. Heat the refried beans and spread each crisp tortilla with a layer of beans. Top each with a fried or poached egg, cooked to desired doneness.
3. Sprinkle each egg with some of the cheese. Pop into a hot oven until cheese is melted. Toss the avocado slices in the lime juice to coat. Arrange the avocado on each side of the tortilla and spoon some salsa in the middle. Or, serve with a few spoonfuls of guacamole on the side.
4. Garnish with desired ingredients. Serve immediately. Add more salsa, if desired.
5. Immediately after slicing avocado, sprinkle the slices with a bit of fresh lemon or lime juice to prevent darkening.