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!
Molletes (pronounced moh-yeh-tehs) are Mexican toasts made with bolillo bread rolls and topped with lots of flavors from homemade refried beans, cheese, and pico de Gallo. I am not sure what part of Mexico they originate from but I can say that I had not heard o them until a year ago. My family is from Purepero, Michoacan which is central-northern Mexico. Molletes are not typical to this area of Mexico so I never got a chance to try them.
Tips and Substitutes:
- Beans: I highly recommend making your refried beans at home. You can use homemade beans (frijoles de la olla) or canned whole beans. This way you can adjust the flavor/seasonings to your liking.
- Bolillo bread rolls: You can find these at any Mexican grocery store or any large grocery store such as Safeway and Lucky. Alternatively, you can buy French bread and slice it to size.
- Vegetable broth: I like to use Better than Bouillon Vegetable base and mix it with water to create a vegan broth. However, you can use your favorite broth/bouillon!
- Chile de Arbol: I used this dried chili because it is one of my favorites but you can use any chili pepper of choice or leave it out.
- Vegan Cheese: I like to use Follow Your Heart for the best melty cheese. However, I also like Miyokos and Chao. You can also make your own vegan mozzarella cheese!
- Salsa: I like using red salsa for molletes but choose your favorite kind! Some really like Salsa Verde and I don’t blame them 😉
Molletes Cooking methods:
- Stove top: Use a griddle to toast/fry the bolillo rolls and cheese. I’ve grilled the cheese directly on the pan before to melt it and then put it on top of the beans without having to use the oven or air fryer.
- Oven/Airfryer: Prep your molletes with butter/mayo, beans, and cheese. Bake at 375 F for 7-12 minutes depending on how crispy you want them and how strong your oven is.