Molletes - Mexican Refried Bean and Cheese Sandwiches

If you travel to Mexico you may find these tasty molletes on the breakfast menu. These open-faced sandwiches offer traditional Mexican flavors using easy to find ingredients and come together quickly for a fast meal.

What are molletes?

Molletes are a traditional Mexican dish typically enjoyed for breakfast or as a snack. They consist of an open-faced sandwich made with bolillo rolls or telera bread, which is cut in half lengthwise, toasted, and topped with a spread of refried beans. If you can't find bolillo or telera bread a nice French bread or mini baguette will work nicely. Bolillo bread is very similar to baguette. Over the beans, a generous layer of melted cheese, usually Oaxaca or Chihuahua cheese, is added but you can use Monterey jack or cheddar. The dish is often garnished with fresh pico de gallo or other toppings like jalapeños, chorizo, or avocado slices. My daughter feasted on these each morning in Mexico City!

Jump to:

• What are molletes?
• Ingredients
• Step by step photos:
• Substitutions and Variations
• Storage
• Top Tip
• Related
• Pairing
• Molletes - Mexican Refried Bean and Cheese Sandwiches

Ingredients

Here are the ingredients to make molletes along with my fresh pico de gallo to add on top after the cheese has melted.

• Refried beans: I typically use the canned pinto beans and "upgrade" them with some additional flavors.
• Rolls: The traditional Mexican rolls would be bolillo but you can use a small baguette or just about any small roll will work fine.
• Butter: Have the butter at room temperature to spread on the rolls before baking.
• Onion: I use a yellow onion to saute into the beans and a red onion for the pico de gallo.
• Broth: Use a little chicken broth in the refried beans for some added flavor. Tip: If you buy cooked roaster chickens at the grocery store, save the broth and freeze into cubes for small amounts needed for recipes like this. This saves you from opening a 32 oz broth container.
• Red wine vinegar: This adds a slightly different acidic flavor in addition to the lime juice in the pico de gallo.
• Fresh Cilantro: This adds a nice herbal hint of flavor to the salsa.
• Lime: Fresh squeezed lime juice is the main acid in the salsa.
• Garlic: Adds a little extra bite to the salsa and also added into the beans.
• Serrano: Use serrano peppers for more heat and jalapeño pepper for less heat in the pico de gallo.
• Olive oil: Saute the onion in this for the refried beans.
• Chili powder: This is an optional ingredient added to the salsa.
• Cumin: This adds a nice punch of flavor to the beans.
• Red onion: Raw red onions add a nice pungent kick to the salsa.

See recipe card for quantities.

Step by step photos:

• Step 1: Chop up the tomatoes, cilantro, peppers, garlic and onions. Squeeze the limes and measure out the chili powder and red wine vinegar. Don't use a food processor to save time, the texture will be too smooth and runny.
• Step 2: Add all the ingredients to a bowl and mix thoroughly. Drain off any excess liquid or use a slotted spoon to transfer to a serving bowl. Refrigerate until you are ready to serve.

• Step 3: Heat the olive oil on medium heat and add the onion and garlic. Sauté until translucent.
• Step 4: Add the beans, broth and cumin. Stir frequently until hot and then remove from the heat. Cover to keep warm.

• Step 5: Preheat the oven to 400°F. Slice the rolls lengthwise, place the cut side up and coat with butter on top. Place them on a baking tray and bake in the oven until crisp and golden brown around the edges.
• Step 6: Place about 2 tablespoons of beans on top of the bread and sprinkle with cheese. Bake them for another 2-3 minutes until the cheese has melted. Serve with pico de gallo on top.

Substitutions and Variations

While the classic version is delicious on its own, there are several variations of molletes to explore.

• Black Bean: Instead of traditional refried pinto beans, use black beans for a slightly earthier and heartier flavor. Simmer the beans in a pot with ½ cup water with the onions and garlic. Once soft drain off any excess water, add the broth and cumin then mash with an immersion blender. (Use pre-cooked canned black beans.)
• Lentil or Chickpea: Mashed lentils or chickpeas can be used in place of the beans. Follow the same steps above. (Use pre-cooked chickpeas or lentils.)
• Chorizo: Add crumbled, cooked chorizo sausage on top of the beans and cheese for a spicy and savory kick. This is one of my favorite toppings!
• Bacon: Crumbled crispy bacon adds a salty, smoky flavor that compliments the cheese and beans.
• Avocado: Sliced or mashed avocado adds creaminess and freshness, perfect as a topping or as a layer beneath the cheese.
• Egg Molletes: Top your molletes with a fried egg or scrambled eggs. The runny yolk adds richness and flavor. This great breakfast dish is even better with eggs!
• Chicken or Steak: Add shredded chicken or thinly sliced grilled steak to make the dish heartier and more filling.
• Queso Oaxaca or Queso Chihuahua: Instead of the typical melting cheeses like Monterey Jack or cheddar, use authentic Mexican cheeses like queso Oaxaca or queso Chihuahua, which melt beautifully.
• Cream Cheese or Ricotta: For a creamier texture, you can spread a layer of cream cheese or ricotta before adding the beans and toppings.
• Vegetarian: Load up on toppings like sautéed mushrooms, spinach, roasted peppers, or grilled vegetables.
• Sweet Molletes (Molletes Dulces): This sweet version uses the bread topped with butter, sugar, and sometimes cinnamon then it is baked until caramelized and crispy.

Storage

• Store the beans in an airtight container in the refrigerator for up to 4 days.
• Transfer the pico de gallo into an airtight glass or plastic container to keep it from absorbing other odors in the fridge. The salsa is best eaten fresh on the first day but it will last 2-3 days in the fridge but will not be as crisp.
• The rolls can be stored in a sealed container for 4-5 days at room temperature or frozen in freezer bags for up to 3 months.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with molletes: