If you need a filling breakfast (or lunch) dish, these bean molletes are perfect. Lightly crispy breads stuffed with creamy refried beans!
Ingredients
⅓cupunsalted butter
3clovesgarlic
1medium white onion, diced
215-ounce cans pinto beans, drained
1 ½-2cupsvegetable stock
4rolls, hollowed out
8ouncesOaxaca cheese, grated
Quick Salsa Topping:
3tomatoes, diced
1-2Serrano peppers, seeded and minced
½white onion, diced
¼cupcilantro, minced
½lime, juice only
Salt
Instructions
For the salsa, dice or mince all the veggies well. Be sure to remove seeds from Serrano peppers and dice small. Stir together ingredients, adding lime juice, and season with salt. Cover and store in the fridge until needed.
Heat broiler to high heat. In a medium pot, melt butter over medium heat. Once melted add onions and garlic and cook until veggies are soft, about 4 minutes.
Add drained pinto beans and stir to combine. Add 1 ½ cups vegetable stock and bring to a simmer. Simmer beans for a few minutes and then mash well. If mixture is very thick, add more stock. If it’s soupy and thin, let it simmer a bit longer to thicken. The bean mixture should be pourable, but just barely.
Once beans are mashed together, season with salt and pepper and keep warm over low heat.
Split rolls in half and scoop out most of the insides. Leave about ¼-½ inch of bread around the crust. Lay out rolls on a baking sheet and stick under broiler for about 1 minute until they are toasted.
Remove rolls and divide bean mixture between rolls. The bean mixture should be filled almost to the top of the rolls. Top rolls with grated cheese.
Add back to broiler and toast for another 1-2 minutes until cheese is melted and lightly browned and bread is very well toasted.
Remove molletes, top each with fresh salsa, and serve while hot.