Mexican · Breakfast · Lunch · Dinner · Snack
Molletes
Crusty whole wheat rolls split open, spread with savoury homemade refried pinto beans, topped with a light layer of melted cheese, and finished with bright, fresh pico de gallo. A filling Mexican favourite that works for breakfast, lunch or a casual dinner.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 56% · Fat 27% · Protein 17%
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Ingredients
For 4 servings- 4 rolls280 gwhole wheat bolillo or crusty rolls
- 1 can (15 oz), drained250 gpinto beans, canned, drained and rinsed
- 1 tsp5 golive oil
- 1/4 small30 gwhite onion, finely chopped (for beans)
- 1 clovegarlic, minced
- 1/2 tspground cumin
- 3 tbsp45 gwater
- 1/4 tspsalt
- 3/4 cup85 gMonterey Jack or Oaxaca cheese, shredded
- 2 medium250 gtomatoes, diced
- 1/4 cup40 gwhite onion, finely chopped (for pico)
- 1 medium14 gjalapeño, seeded and minced
- 1/4 cupfresh cilantro, chopped
- 1 tbsp15 glime juice
Steps
- 1
Make the pico de gallo: combine the diced tomatoes, 1/4 cup chopped onion, jalapeño, cilantro, lime juice and half the salt in a bowl. Stir and set aside.
- 2
Heat the olive oil in a non-stick skillet over medium heat.
- 3
Add the onion for the beans and cook for 3 minutes until soft.
- 4
Stir in the garlic and cumin and cook for 30 seconds until fragrant.
- 5
Add the pinto beans, water and the remaining salt, and simmer for 3–4 minutes.
- 6
Mash the beans with a potato masher or fork until mostly smooth and spreadable, adding a splash more water if they seem too thick.
- 7
Heat the oven grill (broiler) to high and line a baking tray with foil.
- 8
Slice each roll in half lengthwise and place cut side up on the tray.
- 9
Toast the rolls under the grill for 1–2 minutes until lightly crisp.
- 10
Spread the warm refried beans evenly over each cut half.
- 11
Sprinkle the shredded cheese over the beans.
- 12
Grill for 3–4 minutes, watching closely, until the cheese is melted and bubbling.
- 13
Spoon the pico de gallo over the hot molletes and serve right away.
Swaps, storage and make-ahead
Swaps
- For a vegan version, use a meltable plant-based cheese labelled vegan and check that your rolls are labelled vegan too.
- Swap the Monterey Jack for crumbled queso fresco added after grilling for a fresher, lighter-tasting topping.
- Use canned black beans instead of pinto beans if that's what you have; they mash just as well.
- Replace the fresh pico de gallo with a jarred salsa to save chopping time.
Storage
Molletes are best eaten fresh, as the bread goes soggy once topped. Refrigerate leftover refried beans and pico de gallo separately in covered containers within 2 hours; the beans keep 3 to 4 days and the pico is best within 1 to 2 days, and reheat the beans until steaming hot.
Make ahead
Make the refried beans up to 3 days ahead and keep them chilled, then warm them before spreading. The pico de gallo can be made a few hours ahead and kept covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (256 g) | Per 100 g | |
|---|---|---|
| Calories | 369 kcal | 144 kcal |
| Protein | 16.6 g | 6.5 g |
| Carbohydrates | 53.5 g | 20.9 g |
| of which sugars | 9 g | 3.5 g |
| Fiber | 9.9 g | 3.9 g |
| Fat | 11.6 g | 4.5 g |
| of which saturated | 4.9 g | 1.9 g |
| Sodium | 793 mg | 310 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
