Description
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!
Ingredients
Units
Scale
- 4 bolillo bread rolls, sliced in half
- 2 cups cooked beans
- 3/4 cup vegetable broth
- 1/2 onion, diced
- 1 chile de arbol (optional)
- 1 tbsp oil
- vegan cheese
- salt to taste
Toppings:
Instructions
- 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.
- To the pan add cooked beans, chile de arbol, the rest of the vegetable broth, and salt to taste. Turn heat to high until broth is boiling and then reduce to a simmer. Let simmer for at least 5 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.
- Remove some of the bolillo filling to make a little crevice for the beans.
- Add a generous serving of refried beans and spread it evenly. Next, add cheese and place it in the oven or air fryer for 5-7 minutes at 400 F or until the cheese melts.
- Add avocado slices, pico de gallo, pickled onions and salsa. Enjoy!
Notes
*best when eaten fresh
- Prep Time: 5
- Cook Time: 15
- Category: Breakfast
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1 mollete
