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Molletes (Cheesy Mexican Bean Sandwiches)
Total Time
15 mins
Servings: 2
  • 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
  1. Preheat broiler. Line a large rimmed baking sheet with parchment paper.
  2. Combine beans, water, cumin, oregano and salt in a small food processor. Process until thick and smooth, about 1 minute. Set aside.
  3. Stir together tomato, jalapeño, onion, cilantro and lime juice in a medium bowl.
  4. 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.