• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice half the onion (all for 4 servings). Zest and quarter lime. Finely chop cilantro. Trim and discard root end from lettuce; thinly slice leaves crosswise into strips until you have 4 cups (8 cups for 4); halve strips crosswise. Dice tomato into 1/2-inch pieces.

• In a small, microwave-safe bowl, combine sliced onion, juice from half the lime, 1/4 tsp sugar (1/2 tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 30 seconds. Set aside, tossing occasionally.

• Lightly oil a baking sheet. Sprinkle pepper jack into two 4-inch-wide circles (four circles for 4 servings) directly on sheet. • Bake on top rack until golden brown, 5-7 minutes. Let frico cool until crispy, then transfer to a paper-towel-lined plate. TIP: Keep a close eye on frico to avoid burning.

• Meanwhile, drain and rinse beans; gently pat dry with paper towels. • In a medium bowl, combine beans, half the Tex-Mex paste (all for 4 servings), half the cilantro, half the lime zest, half the cumin (all for 4), and a big squeeze of lime juice. Season with salt.

• In a second small bowl, combine ranch dressing, sour cream, remaining cilantro, remaining lime zest, and 11/2 tsp pickling liquid (3 tsp for 4 servings). (TIP: If dressing seems too thick, add water 1 tsp at a time until mixture reaches a drizzling consistency.) Season with salt and pepper.

• In a large bowl, toss lettuce and tomato with as much dressing as you like. Add half the bean mixture and half the pickled onion (draining first); toss to combine. • Divide salad between plates; top with remaining bean mixture and pickled onion. Crumble frico over top. Serve with any remaining lime wedges on the side.