Molletes (Mexican Bean and Cheese Sandwiches)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
661 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Vegetarian
Molletes (Mexican Bean and Cheese Sandwiches)
Description
Molletes (Mexican Bean and Cheese Sandwiches) begin with bread rolls baked until lightly crisp. The main ingredient is the refried beans made from black beans simmered with chipotle peppers in adobo, cumin, and garlic, then blended until smooth. The refried beans provide smoky, mildly spicy flavor and a creamy texture. The sandwiches are topped with shredded cheese that melts over the warm beans, adding richness.
The recipe also details making a fresh pico de gallo from chopped plum tomatoes, onion, jalapeño, cilantro, lime juice, and salt. This salsa offers brightness and heat that balances the richness of the beans and cheese. Toasting the bread rolls before topping helps prevent sogginess and adds crunch.
Molletes can be enjoyed as a satisfying snack or light meal. They combine hearty, creamy elements with fresh, tangy salsa for contrast. The dish is approachable and can be customized by adjusting the jalapeño level in the salsa or buttering the bread before toasting to add flavor and moisture.
Pressing the bread rolls gently can help in handling them without tearing.If the rolls feel too dense, removing some of the interior crumb can lighten the sandwich.Butter can be spread on the rolls before toasting for extra flavor and moisture.Adjust the jalapeño amount in the pico de gallo according to desired heat level.Use the tender upper cilantro stems but discard the tougher lower stems for better texture.
Ingredients
- 2 cups refried beans or bean puree
- 1-2 cups cheese shredded
- 3-4 bread rolls
- butter optional
For the Pico de Gallo:
- 2 plum tomatoes
- 1/2 onion
- 1/2 jalapeño
- 1 lime
- 15-20 prigs cilantro
- 1/4 teaspoon salt plus more to taste
For the refried beans:
- 1 can black beans
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- black pepper freshly ground
- 1/2 cup water or stock
Instructions
- If you want to make the refried beans start by roughly chopping 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a glug of oil over medium heat for 5-7 minutes. Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground black pepper, and 1/2 cup water (or stock). Simmer for a few minutes until heated through. Combine the bean mixture in a blender or food processor. Salt to taste.
- If you're making fresh Pico de Gallo start by giving the veggies a good rinse. Chop up 2 tomatoes, 1/2 onion, 1/2 jalapeno, and 15-20 sprigs cilantro. Add to a mixing bowl along with 1/4 teaspoon salt and the juice of 1/2 lime. Combine well and take a taste for seasoning, adding more salt or lime juice if necessary.
- Cut the bread rolls in half and bake them in a 400F oven for a few minutes before adding any toppings -- this will help crisp them up. You can optionally add a layer of butter to each roll.
- Top each roll with a layer of beans and shredded cheese. Bake for 3-5 minutes or until the cheese is thoroughly melted.
- Top with freshly made Pico de Gallo and serve immediately. Enjoy!
Notes
- Pressing the bread rolls gently can help in handling them without tearing.
- If the rolls feel too dense, removing some of the interior crumb can lighten the sandwich.
- Butter can be spread on the rolls before toasting for extra flavor and moisture.
- Adjust the jalapeño amount in the pico de gallo according to desired heat level.
- Use the tender upper cilantro stems but discard the tougher lower stems for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 105g | 35% |
| Protein | 38g | 76% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 2246mg | 94% |
| Potassium | 1834mg | 39% |
| Fiber | 25g | 100% |
| Sugar | 11g | 22% |
| Vitamin A | 1169IU | 23% |
| Vitamin C | 17mg | 19% |
| Calcium | 390mg | 39% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
