I thought I invented these! As a kid, I would put some leftover beans on bread with cheese and salsa when I wanted a quick snack. I didn’t know they already had a name: Molletes.
This is the more traditional version, which is usually served for breakfast. You make these using bolillos, a Mexican version of a baguette, or telera rolls, which are a little rounder. But you can also use other bread rolls too.
A great way to start the day!
4 bolillos or telera rolls, cut in half horizontally
1 stick of butter, softened to room temperature or olive oil
8 – 12 ounces queso Oaxaca or Monterrey Jack cheese, shredded
2 cups refried beans (see below)
2 cups pico de gallo or your favorite salsa
Preheat the oven to 400 degrees F. Take the roll halves and pull out some of the bread from the middle of the roll. Spread the butter or brush the olive oil over each half and place on a buttered or oiled baking sheet.
Bake until the rolls begin to toast, about 10 minutes.
Take the rolls out of the oven and add the beans and top with the cheese. Return them to the oven and bake until the cheese has just melted.
Remove and let them sit for 3 – 4 minutes. Place on a plate and top with as much pico de gallo or salsa as you like.
You can make the molletes vegan by using the olive oil and vegan cheese. They taste just as delicious! If you are not vegetarian, you can add some cooked bacon or crispy chorizo. I’ve used vegan chorizo, crisped it up and used that too. Still delicious!
4 cups cooked pinto beans, drained
1 small white onion, finely chopped
1 tablespoon grape seed oil, or other vegetable oil
Heat the oil over medium-high heat. Add the onion and cook until slightly browned.
Add the beans, stir and cook about 5 minutes.
Mash the beans (using a potato masher) until mostly smooth and creamy (I like some texture). If it is too thick, you can add some more of the bean broth. You can use canned beans or you can make your own. This is my recipe for pinto beans: BASICS: Frijoles de la Olla.
This is my recipe for pico de gallo: BASICS: Pico de Gallo.