A combination of beans, bread, and cheese, these smoky Mexican molletes are perfect for a lunch on the go, a quick afternoon snack, or a relaxed brunch with friends.
In this recipe, the refried beans are made using pinto beans and smoky chipotles in adobo, gently mashed with onion, garlic, spices, and broth to make a creamy, delicious filling. Topped with melted Monterey Jack cheese and vibrant salsa fresca, they are full of flavor and make a wonderful meal at any time of day.
Bring a skillet to medium-low heat and add the oil.
Saute the onion and garlic for 2-3 minutes, until softened and fragrant.
Add the beans, chipotles, cumin, oregano, and broth.
Simmer and gently mash the beans for 7-10 minutes, until they have reached the desired consistency. Add more broth or water if they dry out too much.
While the beans are simmering, make the salsa fresca. Combine the diced tomato, onion, and cilantro in a bowl and dress with lime juice and salt.
Slice the bolillo rolls in half and place them cut-side up under the broiler for 3-5 minutes, until lightly toasted.
Cover the toasted bolillo halves with a hearty amount of refried beans.
Top the beans with plenty of Monterey Jack.
Place the rolls back under the broiler for around 5 minutes, until the cheese is nicely melted.
Serve warm, topped with salsa fresca.
