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5.0 from 27 votes

Authentic Mexican Molletes

My Authentic Mexican Molletes recipe uses seasoned refried beans and two cheeses on toasted bread with pico de gallo on top. Mexico's twist on bruschetta!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Calories: 382 kcal
Course: Appetizer , Lunch
Cuisine: Mexican

Ingredients

  • 15 oz can black beans (See Note 1)
  • 1 cup shredded pepper jack cheese (See Note 2)
  • 1 cup shredded cheddar cheese (See Note 2)
  • 3 bread rolls (bolillo) sliced horizontally (See Note 3)
  • 2 cups Pico de Gallo (See below)
  • 1/2 cup cotija cheese
Black Bean puree:
  • 15 oz black beans with liquid
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp chipotle powder (See Note 4)
  • 1/2 tsp Mexican oregano (See Note 5)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Pico de Gallo:
  • 2 plum tomatoes seeded and diced
  • 1/2 white onion diced
  • 1 Jalapeño seeded and diced
  • 1 lime juice
  • 1/4 cup cilantro chopped
  • 1/2 tsp salt

Instructions

    Cup of Yum
  1. Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
  2. You may also scoop a little of the bread inside of each cut half to make a bread boat.
For the beans:
  1. In a skillet over medium high heat add the black beans and all liquid from can. Add the garlic and onion powders, cumin, chipotle powder, salt and pepper. Stir and cook several minutes.
  2. Mash the beans with back of spoon, a potato masher or in a food processor. Set aside.
For the pico de gallo:
  1. In a small bowl mix together the chopped onion and lime juice. Toss to coat and set aside for 15 minutes.
  2. Add all the other ingredients to a bowl and combine, tossing to coat and season to taste.
Assembly
  1. Cut the bread rolls in half horizontally, press to flatten and place on a lined baking sheet. Place under the broiler for a few minutes to crisp them up and toast.
  2. Spread each roll with a layer of beans and shredded cheese. Place under the broiler again for 3 minutes or until the cheese is thoroughly melted.
  3. Top with pico de gallo and sprinkle with cotija cheese, serve immediately.

Notes

  • Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
  • These Mexican cheeses (Queso Fresco, Queso Oaxaca) are my first pick to use on these, but if you can't find use as directed in recipe ingredients.
  • You can find bolillo in most markets or a local Mexican bakery. Otherwise use a crusty, soft bread roll of choice. You may also scoop a little of the bread inside of each cut half to make a bread boat. Discard or use to thicken soup or make croutons.
  • You may substitute 2 chopped chipotles with 1 tablespoon adobo sauce for chipotle powder.
  • Mexican oregano is preferred, found in most markets.

Nutrition Information

Calories 382kcal (19%) Carbohydrates 43g (14%) Protein 19g (38%) Fat 16g (25%) Saturated Fat 10g (50%) Cholesterol 48mg (16%) Sodium 1010mg (42%) Potassium 341mg (10%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 1033IU (21%) Vitamin C 16mg (18%) Calcium 374mg (37%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 382

% Daily Value*

Calories 382kcal 19%
Carbohydrates 43g 14%
Protein 19g 38%
Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 48mg 16%
Sodium 1010mg 42%
Potassium 341mg 7%
Fiber 6g 24%
Sugar 11g 22%
Vitamin A 1033IU 21%
Vitamin C 16mg 18%
Calcium 374mg 37%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.