Ingredients
Refried Beans
- 1 can black beans
- 1/2 onion, roughly chopped
- 2 garlic cloves, peeled
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1/2 cup water or stock
- 1-2 cups shredded cheese (such as Oaxaca or mozzarella)
- 1/4 teaspoon salt (plus more to taste)
Pico de Gallo
- 2 plum tomatoes, chopped
- 1/2 onion, finely chopped
- 1/2 jalapeño, finely chopped
- 15-20 sprigs cilantro, chopped
- Juice of 1/2 lime
- 1/4 teaspoon salt
Other
- 3-4 bread rolls (bolillos or telera recommended)
- Butter, for spreading (optional)
Instructions
- Prepare the Refried Beans: Heat a glug of oil in a pan over medium heat. Sauté the roughly chopped half onion and peeled garlic cloves for 5-7 minutes until softened. Drain and rinse the black beans, then add them to the pan along with the chipotles in adobo, adobo sauce, cumin, salt, and freshly ground black pepper. Pour in the water or stock and simmer for a few minutes until heated through. Transfer the mixture to a blender or food processor and blend until smooth. Adjust salt to taste.
- Make the Pico de Gallo: Rinse the tomatoes, onion, jalapeño, and cilantro thoroughly. Finely chop the tomatoes, half onion, half jalapeño, and cilantro sprigs. Combine in a mixing bowl with the salt and lime juice. Mix well and taste, adjusting salt or lime juice as needed.
- Prepare the Bread: Preheat the oven to 400°F (200°C). Cut the bread rolls in half lengthwise. Optionally, spread a thin layer of butter on each half. Place them cut side up on a baking sheet and bake for a few minutes until the bread is warm and slightly crispy.
- Assemble and Bake the Molletes: Remove the bread from the oven and spread a generous layer of the warm refried beans on each half. Sprinkle evenly with shredded cheese. Return the bread to the oven and bake for 3-5 minutes, or until the cheese has fully melted and is bubbly.
- Serve: Remove the molletes from the oven, top with freshly made pico de gallo, and serve immediately for best flavor and texture. Enjoy your authentic Mexican molletes!
Notes
- You can use store-bought refried beans for an easier shortcut.
- Substitute bread rolls with bolillos or telera rolls for a more traditional texture.
- Adjust the spiciness of the pico de gallo by using more or less jalapeño.
- For a vegetarian version, ensure the cheese is free from animal rennet.
- Leftover refried beans can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
