Molletes are Mexican open-faced sandwiches made with beans, cheese, salsa, and avocado. It’s simple, easy to make, and highly comforting. Perfect to make when you have leftover beans!
- 4 bolillo bread rolls (see blog), sliced in half
- 2 cup cooked beans
- 1 cup vegetable broth
- 1/2 onion, diced
- 1 Chile de arbol (optional)
- 1 tbsp oil
- 1 tbsp butter or vegan mayo
- Salt to taste
- Pico de Gallo
- Vegan Cheese
- Salsa of Choice
- Add oil to a pan and once it’s hot, add onions. Cook for about 5 minutes and then add a few splashes of vegetable broth to deglaze.
- Next, add cooked beans to the pan and chile de arbol along with the rest of the vegetable broth and salt to taste. Turn heat to high until broth is boiling, then reduce to a simmer. Let simmer for at least 8 minutes.
- Once it has simmered, mash beans or blend them in a blender. I prefer to blend them to get a creamy texture that spreads easily.
- Turn a griddle on medium heat. Spread butter or vegan mayo on each half of bolillo bread and place on griddle to fry for about 4-5 minutes on each side or until golden brown.
- Flip the bolillo and toast it on the other side for another 3-4 minutes.
- Once all bread/bolillos are toasted, add a generous serving of refried beans and spread it evenly. Next, add cheese and melt (I used the air fryer or pan, see above). Next, add avocado slices, pico de Gallo, and salsa. Enjoy!
- Prep Time: 5
- Cook Time: 15
- Category: Breakfast
- Method: Stove
- Cuisine: Mexican
- Serving Size: 1 mollete
Keywords: molletes, mexican open faced sandwich, mexican toast