Molletes - Mexican Refried Bean and Cheese Sandwiches

A photo of two molletes on a white plate with pico de gallo on top.

Molletes - Mexican Refried Bean and Cheese Sandwiches

A traditional Mexican breakfast open faced sandwich made with refried beans, cheese and pico de gallo.

5 from 2 votes

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Course: Breakfast

Cuisine: Mexican

Keyword: beans and toast, latin food, Mexican breakfast

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 227kcal

Author: Analida Braeger

Ingredients

Bread

3 Bolillo rolls sliced lengthwise, mini baguettes work nicely also
3 Tbsp Butter room temperature

Beans

1 16oz Refried beans
3 tsp Olive oil
½ Cup Onion minced
1 clove Garlic minced
½ tsp Cumin
¼ Cup Chicken broth

Pico de gallo

4 Roma tomatoes diced fine
½ Cup Red Onion diced fine
2 Serrano peppers cored, seeded, diced fine
1 tsp Red wine vinegar
2 Tbsp Lime juice fresh
3 Tbsp Cilantro chopped fine
¼ tsp Chili powder (optional)
1 clove Garlic (optional) minced
1 dash Sugar (optional) to taste

Instructions

Make the Pico de Gallo

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.
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.

Make the Beans and Toast

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

Notes

Air fryer instructions:
If you are making a small batch you can toast the bread in an air fryer, add beans, cheese and then melt the cheese. Set the temperature to 400°F and toast for 3 minutes until golden brown. Add the beans and cheese and air fry for another 3 minutes or until the cheese has melted.

Tips for great Pico de Gallo:
When making salsa with lime juice it’s recommended to use non-metal bowls (like glass, ceramic, or plastic) instead of metal bowls. Lime juice is highly acidic. If it comes into contact with certain metals, such as aluminum or copper, a chemical reaction can occur. This reaction can impart a metallic taste to the salsa, altering its flavor. Aluminum can oxidize when exposed to acid which may not only affect the taste but also dull the vibrant colors of the salsa, especially the bright reds of tomatoes.

Storage Tips:

- 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.

Variations to try:

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.

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