These hearty open-face sandwiches are ready in no time and can be enjoyed for breakfast, lunch or dinner. They’re typically made with refried beans; here we use pureed black beans scented with cumin and oregano instead for a similar effect.
- 1 cup canned black beans, rinsed
- 3 tablespoons water
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- 1 cup tomato, chopped
- ½ jalapeño pepper, finely chopped
- ¼ cup red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- 2 4-inch bread rolls, halved
- Extra-virgin olive oil spray
- 1/2 cup shredded cheese, such as Oaxaca, mozzarella, pepper Jack or Cheddar
Preheat broiler. Line a large rimmed baking sheet with parchment paper.
Combine beans, water, cumin, oregano and salt in a small food processor. Process until thick and smooth, about 1 minute. Set aside.
Stir together tomato, jalapeño, onion, cilantro and lime juice in a medium bowl.
Arrange rolls cut-side up on the prepared baking sheet; coat lightly with olive-oil spray. Broil until lightly golden and crispy, 1 to 2 minutes. Remove from oven. Divide the bean mixture among the 4 roll halves, spreading evenly; top with cheese. Broil until the cheese has melted, 30 to 45 seconds. Divide the pico de gallo evenly among the sandwiches.
You can find more details about this recipe at eatingwell.com: Molletes (Cheesy Mexican Bean Sandwiches)