You probably have everything on hand to prepare a batch of these delicious Molletes, have you tried them yet?!
That’s how they became a staple in Mexican cuisine: They use ingredients so common that you can always whip up a dish when you’re out of steam and need food NOW.
Try freshly made Pico de Gallo if this is your first time making it. Yes, the spicy cheesy beans are great, but I think it’s the Pico that can transform these open-faced sandwiches into more than just a meal on the run.
How to make clothespins
You have a lot of leeway, so I’ll list a couple of good options. Yes, a can of refried beans will do, but I think it’s worth making your own because you get a huge flavor boost with minimal effort.
I seem to always have some of these chipotle infused refried beans in the fridge and they would be a delicious option for these Molletes.
They are very forgiving, so feel free to make them even if you don’t have the exact ingredient list on hand.
Of course, if you open the refrigerator and see a batch of Charro beans on the shelf, you can use those too. This is what I ended up using for this batch.
The picture above is a puree of these Charro beans swimming in a little broth so they blended together quite easily.
Charro beans have an amazing flavor and are definitely worth trying if you are new to them.
Okay, do you have any beans on hand? Then it’s time to work on the Pico. Take a look at the following image:
This is the easiest way to prepare a new batch of Pico de Gallo. All you need is:
2 tomatoes
1/2 onion
1/2 jalapeno
Juice of 1 lime
15-20 sprigs of coriander
1/4 teaspoon salt
Chop everything well and mix well. Be sure to give the seasoning a final taste, adding more salt and lime juice if necessary.
You’ll end up with a vibrant bowl of Pico de Gallo that will regularly find its way into your kitchen. Other options for using freshly made Pico de Gallo.
Mollete are generally served open-faced balls, but any traditional roll will work for this recipe. After cutting the rolls in half, it’s worth cooking them for a few minutes before adding the toppings – this will help them crisp up.
You can optionally give the rolls a quick coating of butter, otherwise just throw them in a 400F oven for a few minutes.
Then give them a healthy layer of beans and grated cheese. You can use virtually any type of melted cheese for Molletes – this batch was Mozzarella.
Cook for 3-5 minutes or until cheese is completely melted.
Add a little Pico de Gallo to each Mollete and dinner is served!
Easy right?
But don’t let the simplicity fool you: with some flavored beans and freshly made Pico they are extremely rewarding.
Yum!
And yes, for an even quicker version I sometimes make them simply with beans, cheese and a few drops of hot sauce. And maybe even some avocado 🙂
Enjoy!
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Molletes (Mexican sandwiches with beans and cheese)
You probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with freshly made Pico de Gallo: how delicious!
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Portions: 4
Calories: 661kcal
ingredients
- 2 cups refried beans (or bean puree)
- 1-2 cups grated cheese
- 3-4 sandwiches
- butter (optional)
For Pico de Gallo:
- 2 cherry tomatoes
- 1/2 onion
- 1/2 jalapeno
- 1 lime
- 3-8pm twigs coriander
- 1/4 teaspoon salt (plus more to taste)
For the refried beans:
- 1 Candies black beans
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1 table spoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 cup water or broth)
Instructions
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If you want to prepare refried beans, start by coarsely chopping 1/2 onion and peeling 2 cloves of garlic. Fry the onion and garlic in a little oil over medium heat for 5-7 minutes. Drain and rinse a can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground black pepper, and 1/2 cup water (or broth) . Simmer for a few minutes until heated through. Combine bean mixture in a blender or food processor. Salt to taste.
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If you’re making fresh Pico de Gallo, start by rinsing the vegetables well. Chop 2 tomatoes, 1/2 onion, 1/2 jalapeno and 15-20 cilantro sprigs. Add to a bowl along with 1/4 teaspoon salt and the juice of 1/2 lime. Mix well and taste for seasoning, adding more salt or lime juice if necessary.
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Cut the rolls in half and bake them in a 400°F oven for a few minutes before adding any toppings—this will help them crisp up. Optionally you can add a layer of butter to each roll.
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Cover each roll with a layer of beans and grated cheese. Cook for 3-5 minutes or until cheese is completely melted.
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Top with freshly prepared Pico de Gallo and serve immediately. Enjoy!
Notes
Optionally, you can add a layer of butter to the rolls for the cooking period before adding the beans and cheese.
I usually start by using just 1/2 jalapeno in the Pico de Gallo and adding the other half if I feel like it needs more heat. And I usually twist and discard the lower, thicker stems of the cilantro but use the top stems.
Still hungry?!
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