Most likely you already have everything you need to make a batch of these open-faced Bean and Cheese Sandwiches.
And that’s how they’ve become such a staple in Mexican cuisine — they use such common ingredients that you can always whip up a plate when you’re running on fumes and need food NOW.
Give the freshly made Pico de Gallo a try if it’s your first time making these. Yes, piping hot cheesy beans are awesome, but I think it’s the Pico that can transform these open-faced sandwiches into more than just a meal on the run.
You’ve got lots of leeway on the beans so feel free to get creative.
Yes, a can of refried beans will do the trick, but I think it’s worth whipping up your own batch because you can get a massive upgrade in flavor for very little effort.
The Black Bean Puree we used for the Black Bean Nachos is a great option for some Molletes.
You’re essentially just cooking off some black beans with onion, garlic, chipotles and spices. It’s super easy and you’ll end up with an otherworldly bean puree.
If you’re interested in making this black bean puree you’ll find instructions for it in the recipe box below.
Okay, got some beans on hand? Time to work on the Pico de Gallo.
But you’re an expert at that by now right?!
For a double batch you’ll need:
juice of 1 lime
15-20 sprigs cilantro
1/2 teaspoon salt
Give everything a good chop and combine well. Be sure to take a final taste for seasoning, adding more salt and lime juice if necessary.
Okay, enough chatting, time to eat!
Molletes are typically served open-faced using bolillo rolls, but any traditional sandwich roll will work for this recipe. Once you cut the rolls in half it’s worth baking them for a few minutes before adding the toppings; this will help crisp them 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 each of them a healthy layer of beans and shredded cheese. You can use just about any type of melting cheese for Molletes; this batch uses Mozzarella.
Bake for 3-5 minutes or until the cheese is thoroughly melted.
Add some Pico de Gallo to each Mollete and dinner is served!
But don’t let the simplicity fool you — with some flavored beans and freshly made Pico they are massively rewarding.
And the best part is how quickly they can come together if you’re kitchen is stocked with the usual Mexican suspects.
Okay, next up we’ll take a look at a Black Bean and Corn delight! Don’t forget to click the ‘Mark Complete’ button below to move on to the next page.
Molletes (Mexican Bean and Cheese Sandwiches)
- 2 cups refried beans (or bean puree)
- 1-2 cups shredded cheese
- 3-4 bread rolls
- butter (optional)
For the Pico de Gallo:
- 2 plum tomatoes
- 1/2 onion
- 1/2 jalapeno
- 1 lime
- 15-20 sprigs cilantro
- 1/2 teaspoon salt
For the black bean puree:
- 1 can black beans
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- freshly ground black pepper
- 1/2 cup water (or stock)
- If you want to make the bean puree, start by roughly chopping 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes. Drain and rinse one 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 pepper, and 1/2 cup water (or stock). Simmer for a few minutes until heated through. Combine the bean mixture in a blender or food processor. Salt to taste.
- If making fresh Pico de Gallo, start by giving the veggies a good rinse. Chop up 2 tomatoes, 1/2 onion, 1/2 jalapeno, and 15-20 sprigs cilantro. Add to a mixing bowl along with 1/2 teaspoon salt and the juice of 1/2 lime. Combine well and take a taste for seasoning, adding more salt or lime juice if necessary.
- Cut the bread rolls in half and bake them in a 400F oven for a few minutes before adding any toppings; this will help crisp them up. You can optionally add a layer of butter to each roll.
- Top each roll with a layer of beans and shredded cheese. Bake for 3-5 minutes or until the cheese is thoroughly melted.
- Top with freshly made Pico de Gallo and serve immediately.