Servings
Font
Back
5.0 from 36 votes

Molletes (Mexican Bean and Cheese Sandwiches)

You probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with some freshly made Pico de Gallo -- so good!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 661 kcal
Course: Main Course , Appetizer
Cuisine: Vegetarian

Ingredients

  • 2 cups refried beans (or bean puree)
  • 1-2 cups shredded cheese
  • 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
  • freshly ground black pepper
  • 1/2 cup Water (or stock)

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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.
  4. Top each roll with a layer of beans and shredded cheese.  Bake for 3-5 minutes or until the cheese is thoroughly melted.
  5. Top with freshly made Pico de Gallo and serve immediately.  Enjoy!

Notes

  • Smooshing the bread rolls with your hand can make them easier to work with.  And if they seem too "bready" you can pull out some of the interior of the roll and discard.
  •  
  • You can optionally add a layer of butter to the bread rolls for the baking period that comes before adding the beans and cheese. 
  •  
  • I usually start by using just 1/2 jalapeno in the Pico de Gallo, and adding the other half if I feel like it needs more heat.   And I typically twist off and discard the bottom, thicker stems of the cilantro but use the upper stems. 
  •  
  •  

Nutrition Information

Calories 661kcal (33%) Carbohydrates 105g (35%) Protein 38g (76%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 22mg (7%) Sodium 2246mg (94%) Potassium 1834mg (52%) Fiber 25g (100%) Sugar 11g (22%) Vitamin A 1169IU (23%) Vitamin C 17mg (19%) Calcium 390mg (39%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 661

% 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.