These delicious bean and cheese open-faced Mexican sandwiches served with pico de gallo is what we called molletes. Learn how to make them in minutes.

There is something very comforting about molletes.

I remember fondly our yearly trips to Zihuatanejo, Mexico, when I was a little girl. My parents, brothers, and I often walked downtown just to visit this small cafe called Nueva Zelanda (New Zealand) because its speciality was molletes, I fell in love.

I usually ordered a plate with two molletes and got a licuado de fresa (strawberry milkshake) to go with them. As I grew up I realized making molletes was one of the easiest mexican antojitos you could make and now I make them for my family. My husband can't resist them.

Molletes make a great lunch or dinner, add a salad and milk or agua fresca and you are set. They are a hit with both young and old, and because we always have canned beans and queso fresco in the house, we can make them in no time.

I hope you like them as much as we do.

Black Bean Molletes

Serves 2-4 (depending on appetite)

2 bolillos (Mexican style bread rolls, you can find them at many Mexican style markets or you can make them with our bolillo recipe)
1 can (15 oz – 425 gr) jalapeño black beans (I used S&W, Goya is another good option)
1 (10 oz) package of queso fresco
Pico de Gallo salsa

Cut the bolillos lengthwise and put them in a toaster oven. You can also toast them in a pan, add a little bit of butter if you'd like.

Open the cans of beans and pour them into a pot or pan. With a potato masher, press on the beans until they get the look of refried beans.

When they are heated up and the bolillos are toasted, you can start plating.

Take one half of the bolillo, spread beans on top, top with pico de gallo and queso fresco. Repeat, until you've finished them all.

That's it! Didn't I tell you it is the easiest thing in the world?

Buen Provecho,

Black Bean Molletes

Ingredients

2 bolillos Mexican style bread rolls, you can find them at many Mexican style markets
1 can 15 oz – 425 gr jalapeño black beans (I used S&W, Goya is another good option)
1 10 oz package of queso fresco
Pico de Gallo salsa

Instructions

Cut the bolillos lengthwise and put them in a toaster oven. You can also toast them in a pan, add a little bit of butter if you'd like.
Open the cans of beans and pour them into a pot or pan. With a potato masher, press on the beans until they get the look of refried beans.
When they are heated up and the bolillos are toasted, you can start plating.
Take one half of the bolillo, spread beans on top, top with pico de gallo and queso fresco. Repeat, until you've finished them all.

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This recipe is part of our annual 7 Weeks of Lenten Recipes 2016 event. Check out other yummy meatless recipes below:

Also, check out our Pinterest Lenten recipes board here.

Author
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Silvia Martinez

Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.

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