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    Home » Most Recent

    Molletes (Mexican Bean and Cheese Sandwiches)

    February 7, 2018 By Patrick 13 Comments

    3140 shares
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    Most likely you already have everything you need to make a batch of these Molletes.

    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 probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with some freshly made Pico de Gallo -- so good! mexicanplease.com

    Molletes Recipe

    You've got lots of leeway on the beans so I'll list a couple good options.  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.

    Of course, if you open up the fridge and see a batch of Charro Beans then you are set.  That's what we're using for this batch of Molletes.

    Charro Beans! You won't find a heartier, more delicious batch of beans anywhere in Mexico. This version uses bacon and chipotles but feel free to add in some chorizo if you have it. So good! mexicanplease.com

    The above pic is a puree of the Charro Beans from a couple weeks ago (recipe here).  Those beans are resting in some broth so they blend together quite easily -- just plop 'em in a food processor or blender and give 'em a whirl.

    Charro Beans have tremendous flavor and are a perfect fit for Molletes, but keep in mind that Charros are made with bacon.  If you want a vegetarian option then it's worth getting familiar with the Black Bean Puree we use in our Black Bean Nachos.

    It's tough to beat the combo of warm tortilla chips, melted cheese, and spicy black beans. In other words, NACHOS!! These beans have some kick built into them from chipotles in adobo and they are beyond delicious. mexicanplease.com

    It's a flavorbomb and you'll find yourself coming up with all sorts of excuses to make it.

    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.

    It's tough to beat the combo of warm tortilla chips, melted cheese, and spicy black beans. In other words, NACHOS!! These beans have some kick built into them from chipotles in adobo and they are beyond delicious. mexicanplease.com

    If interested in making this black bean puree you'll find instructions for it in the recipe box below.   And for a few more details on making refried beans, you can always refer to our Refried Beans post.

    Okay, got some beans on hand?  Time to work on the Pico.  Take a look at the following pic:

    Double batch of our authentic PIco de Gallo mexicanplease.com

    That's the easiest way to whip up a fresh batch of Pico de Gallo.  All you need is:

    2 tomatoes
    1/2 onion
    1/2 jalapeno
    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.

    Five ingredients is all it takes to make a classic, authentic Pico de Gallo. This recipe keeps the tomatoes in check by using plenty of onion and seasoning. So good! mexicanplease.com

    You'll end up with a vibrant bowl of Pico de Gallo that will regularly find its way into your kitchen.

    Okay, enough chatting, time to eat!

    Molletes are typically served open-faced using bolillos, 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.

    You probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with some freshly made Pico de Gallo -- so good! mexicanplease.com

    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.

    You probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with some freshly made Pico de Gallo -- so good! mexicanplease.com

    Add some Pico de Gallo to each Mollete and dinner is served!

    You probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with some freshly made Pico de Gallo -- so good! mexicanplease.com

    Easy right?

    But don't let the simplicity fool you -- with some flavored beans and freshly made Pico they are massively rewarding.

    You probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with some freshly made Pico de Gallo -- so good! mexicanplease.com

    Yum!

    Let me know if you have any questions about the bean purees -- I think it's worth adding them to your arsenal as they'll offer up meals like these Molletes whenever you get the craving (or don't want to do much cooking).  You can use the comments section below or you can always send me an email. 

    Buen Provecho.

    You probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with some freshly made Pico de Gallo -- so good! mexicanplease.com

    Molletes (Mexican Bean and Cheese Sandwiches)

    You probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with some freshly made Pico de Gallo -- so good!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 440kcal
    Author: Mexican Please

    Ingredients

    • 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)

    Instructions

    • 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. 

    Notes

    Smooshing the bread rolls with your hand can make them easier to work with.  And if they seem too "bready" you can pull out some of the interior of the roll and discard.
     
    You can optionally add a layer of butter to the bread rolls for the baking period that comes 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 typically twist off and discard the bottom, thicker stems of the cilantro but use the upper stems. 
     
     
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

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    Reader Interactions

    Comments

    1. Mindi

      November 28, 2020 at 10:22 am

      I tried these today, and they were such a treat!! I used your refried bean recipe for these, and also added Cotija cheese and a habanero sauce from a local taqueria! Superb! So happy I’ve come across your blog! I’m determined to try EVERYTHING here!

      Reply
      • Patrick

        November 30, 2020 at 2:34 pm

        Thanks Mindi yowsa that sounds like a great combo 🙂 Cheers.

        Reply
    2. Jim Adams

      June 29, 2018 at 7:23 pm

      5 stars
      I made these Charro Beans tonight for dinner as a side dish to go with grilled hamburgers. WOW!! They were fantastic!! Be careful with the amount of salt used when substituting chicken stock for the 2 cups of water. The chicken stock will add more salt to the beans, my fix was another can of beans. By far the best Charro Beans I have ever made!! Everyone loved them and I can't wait to try another recipe on your website!! FIVE STARS!!!!!

      Reply
      • Patrick

        June 29, 2018 at 9:16 pm

        Thanks Jim! So glad the Charro Beans worked out for you -- and thanks for mentioning the salt level, I'll note this in the recipe box for anyone who is using high sodium store-bought stock. Cheers.

        Reply
    3. Irene

      February 10, 2018 at 5:59 am

      5 stars
      Made this last night and every part of the recipe came together brilliantly. I had everything on hand except I grated some Irish cheddar.Worked out divine! Thanks so much!

      Reply
      • Patrick

        February 12, 2018 at 6:57 pm

        Ha awesome thanks much for the feedback Irene! I'm always amazed when a delicious meal can come together quickly using common household ingredients.

        Reply
    4. Debbie Spivey

      February 09, 2018 at 6:15 am

      Creamy and rich with crisp and fresh, my favorite combination! This looks delicious!

      Reply
      • Patrick

        February 12, 2018 at 7:00 pm

        Cheers Debbie I think you will love them! I made a huge batch of Charro Beans and have been using them non-stop for these Molletes. Someone might have to slow me down.

        Reply
    5. Mark Stephens

      February 08, 2018 at 7:05 pm

      Patrick, I made this tonight but adapted the recipe to potato skins. They brought the house down!
      Love your site and look forward to your email every week.

      Reply
      • Patrick

        February 08, 2018 at 7:41 pm

        Oh wow what a great idea! Funny that you mention that too as I had Molletes for lunch today and I have leftover potato skins in the fridge and never even considered using them! Thanks much for the inspiration Mark!

        Reply
        • kruz martinez

          May 17, 2018 at 9:29 am

          why not use freshly cooked Peruvian beans instead of can beans, can beans are full of chemicals.
          It only takes an hour to whip them up and you have better tasting food than food out of a can.
          Just add a half can of tomato sauce, 2 cloves of garlic salt, and a tsp of cumin and let them simmer
          walla you have perfection with taste

          Reply
          • Patrick

            May 17, 2018 at 5:22 pm

            Hi Kruz! Yeah home-cooked Peruanos would work great in Molletes, but this dish is meant to be quick and easy so I think you can get by using canned beans if you rinse them off well and then flavor them yourself. Cheers.

            Reply
      • lvneonguy

        August 12, 2018 at 5:43 pm

        Mark, when I looked at this post I though it was potato skins. The bread would change the texture some but skins with a good helping of refried and cheese with some bacon and cilantro would probably hit the spot. Need I say it would be great with the Avocado Salsa Verde as a topping.

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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