Enjoy these molletes Mexicanos, an open-toasted sandwich made with creamy refried beans, melted cheese, and pico de gallo salsa. A quick and easy breakfast for the family!
Place tomatoes, onions, chilies, and cilantro in a mixing bowl.
Add lime juice and season with salt. Toss for one minute, cover, and set aside.
Heat the olive oil in a pan over medium heat. Add chopped onions and chilies, and cook for 2 minutes or until the onions become soft and translucent.
Mix in cooked beans, and season with a pinch of cumin and oregano. Cook for 1 minute then mash the beans until creamy. Set aside.
Preheat your oven to 400F/200°C.
Cut the rolls into halves and spread the butter on the crumb.
Heat a griddle or comal over medium heat and roast the rolls until nicely golden.
Spread some refried beans on each piece and add cheese on top.
Place in the oven for 10 minutes (or about 5 minutes under the broil) until the cheese is nicely melted and the rolls are golden toasted.
Remove from oven and place on a serving platter. Top with fresh pico de gallo salsa and enjoy immediately.
Notes
Press down the inside of the rolls to create a boat shape so that your topping doesn't fall off.
If you have some molletes leftovers, make sure they’re not topped with fresh salsa, and then proceed to place them in an airtight container and store them in the fridge for up to 3 days.