Molletes (Cheesy Mexican Bean Sandwiches)
These hearty open-face sandwiches are ready in no time and can be enjoyed for breakfast, lunch or dinner. They're typically made with refried beans; here we use pureed black beans scented with cumin and oregano instead for a similar effect.
Ingredients
- 1 cup no-salt-added canned black beans, rinsed
- 3 tablespoons water
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- 1 cup chopped tomato
- ½ jalapeño pepper, finely chopped
- ¼ cup finely chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 2 (4-inch) white bread rolls, halved
- extra-virgin olive oil spray
- ⅓ cup shredded cheese, such as oaxaca, mozzarella, pepper jack or cheddar
Directions
- Preheat broiler. Line a large rimmed baking sheet with parchment paper.
- Combine beans, water, cumin, oregano and salt in a small food processor. Process until thick and smooth, about 1 minute. Set aside.
- Stir together tomato, jalapeño, onion, cilantro and lime juice in a medium bowl.
- Arrange rolls cut-side up on the prepared baking sheet; coat lightly with olive-oil spray. Broil until lightly golden and crispy, 1 to 2 minutes. Remove from oven. Divide the bean mixture among the 4 roll halves, spreading evenly; top with cheese. Broil until the cheese has melted, 30 to 45 seconds. Divide the pico de gallo evenly among the sandwiches.
