Molletes (Mexican Bean and Cheese Sandwiches)
These classic open-faced sandwiches are my absolute favorite.
Serves4
Prep35 minutes
Cook1 hour 45 minutes
Molletes are an open-faced sandwich topped with refried beans, melted queso Oaxaca, and juicy pico de gallo. Typically served for brunch in Mexico, they can act as an appetizer to get a meal started or be paired with sides to complete a full one. The bread used is traditionally a bolillo roll, but you can easily substitute that for a baguette cut into pieces. Molletes are the perfect comforting dish that represents the beautiful simplicity of Mexican cuisine.
Why You’ll Love It
- They’re fun to make and eat. The process of making molletes is simple. Put beans on the stove, make a pico de gallo, shred some cheese, and toast! It’s an interactive dish that is meant to be enjoyed with your hands.
- It’s a balanced dish that doesn’t feel too heavy. With creamy refried black beans, melty cheese, and tart and juicy pico de gallo, it has the perfect combination of flavors and textures.
Key Ingredients in Molletes
- Beans: While pinto beans are classic, I used black beans in this recipe, as their flavor is a bit stronger and their texture is a bit sturdier, resulting in creamy refried beans with texture. The beans are simmered low with onion and garlic, which give them great flavor. The beans can be enjoyed on their own.
- Pico de gallo: The pico de gallo is the garnish that balances out the earthy flavors of the toasted bread and warm refried black beans. It adds a brightness that brings the dish together.
How to Make Molletes
- Make the beans. Simmer the beans with onion and garlic until tender. Refry the beans while smashing and hydrating them with bean broth until creamy.
- Make the pico de gallo. Chop and dice all ingredients for the pico de gallo, and then toss with lime juice and salt.
- Shred the cheese. Using your hands, shred the cheese into thin strips.
- Prep your bread. Slice your rolls in half.
- Assemble the molletes. Spread the refried black beans over the bread, and then cover with cheese. Place in the oven until the cheese is melted. Garnish with pico de gallo and cilantro.
Helpful Swaps
- Swap bolillo bread for a baguette cut into 6-inch pieces.
- Swap black beans for pinto if you prefer (there will be a slightly longer cook time).
- Low-moisture mozzarella cheese can be substituted for the queso Oaxaca.
Storage and Make-Ahead tips
- The refried black beans can be made a day ahead and stored in an airtight container. They are prone to drying out in the fridge as they sit. Before spreading the beans on the bread, reheat them in a small pan and hydrate them with more water if needed. They can be held for up to 4 days in the refrigerator.
- The pico de gallo can be made a day ahead and stored in an airtight container. It can hold for up to 3 days in the refrigerator.
What to Serve with Molletes
Molletes Recipe (Mexican Bean and Cheese Sandwiches)
These classic open-faced sandwiches are my absolute favorite.
Prep time 35 minutes
Cook time 1 hour 45 minutes
Serves 4
Nutritional Info
Ingredients
For the refried beans:
- 4 cups
water, plus more as needed
- 1 cup
dried black beans
- 1/4
large yellow onion
- 4
large cloves garlic
- 1 teaspoon
kosher salt, plus more as needed
- 2 tablespoons
olive oil
For the pico de gallo:
- 1 to 2
medium Roma tomatoes
- 1/4
large yellow onion
- 1
medium jalapeño
- 6
sprigs fresh cilantro
- 1
medium lime, plus more as needed
- 1/4 teaspoon
kosher salt
For assembly:
- 2
bolillo rolls, or 2 (6-inch) pieces baguette
- 4 ounces
queso Oaxaca
Instructions
Start the refried beans:
Place 4 cups water, 1 cup dried black beans, 1/4 large yellow onion, 4 large peeled garlic cloves, and 1 teaspoon kosher salt in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Cover and cook until the beans are soft and mashable, about 1 1/2 hours. Meanwhile, make the pico de gallo.
Make the pico de gallo:
Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 to 2 medium Roma tomatoes until you have 3/4 cup. Dice 1/4 large yellow onion until you have 1/2 cup. Trim and remove the seeds from 1 medium jalapeño, then cut into small dice (about 3 tablespoons). Coarsely chop the leaves and tender stems of fresh cilantro sprigs (about 1/4 cup). Juice 1 medium lime (about 2 1/2 tablespoons) and strain out any pith.
Add 1/4 teaspoon kosher salt and stir to combine. Refrigerate until ready to use.
Finish the refried beans:
Pour the bean mixture through a strainer set over a heatproof bowl or liquid measuring cup; discard the onion and garlic. Measure the cooking liquid and add enough water to get to 1/2 cup if needed.
Heat 2 tablespoons olive oil in a small frying pan (about 8 inches) over medium heat until shimmering. Add the beans and fry, stirring occasionally, for 30 seconds. Reduce the heat to medium-low.
While mashing the beans with a potato masher, gradually add the cooking liquid. Continue mashing and cooking until a smooth paste forms, although it’s OK if there are some beans that retain their shape to add more texture. Taste and season with more kosher salt as needed. Turn off the heat.
Assemble the molletes:
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, split 2 bolillo rolls or 2 (6-inch) pieces baguette with a serrated knife and place cut-side up on a rimmed baking sheet. Shred 4 ounces queso Oaxaca with your hands into 2-inch-long pieces (about 1 cup).
Divide the refried beans over the cut sides of the bread (about 1/2 cup each) and spread into an even layer. Divide the cheese evenly over the top.
Bake until the bread is golden-brown and crunchy, 8 to 10 minutes. Let cool for about 1 minute. Meanwhile, stir the pico de gallo, taste, and season with more lime juice as needed.
Divide the pico de gallo over the molletes, leaving any liquid behind. Garnish each with a small sprig of cilantro.
Recipe Notes
Substitutions: You can use pinto beans instead of black beans, but there will be a slightly longer cook time. Add more water if needed. Low-moisture mozzarella cheese can be substituted for the queso Oaxaca.
Make ahead: The beans can be made and refried up to 1 day ahead. Reheat on the stovetop in a small saucepan over medium heat and thin out with water as needed. The cheese can be shredded and the pico de gallo can also be made up to 1 day ahead.
Storage: Leftover refried beans, pico de gallo, and cheese can be refrigerated in separate airtight containers for up to 3 days.