Drain 1 can of pinto beans and transfer to a small bowl; mash with a fork.
Heat 1 tablespoon oil in a pan, add the beans and cook until heated through*.
Meanwhile, heat 1 tablespoon olive oil in a medium sized skillet.
Once oil is mildly hot, crack in egg.
Cook until whites are set and then remove from heat.
Toast 1 slice of bread and put on plate.
Top with refried bean substitute, salsa verde, and sunny-side up egg and enjoy!
*If they start to dry out, add 2 tablespoons of water to the pan.