What type of cheese melts best for molletes?

Cheddar works well, but traditional molletes often use queso Oaxaca, mozzarella, or Monterey Jack for a smoother, stretchier melt.

How do I prevent the bread from becoming soggy?

Toast the bolillo halves lightly under the broiler for 1 minute before adding the beans, or use day-old rolls for a sturdier base.

Are molletes typically served for breakfast or dinner?

Molletes are versatile; they're a popular Mexican breakfast or brunch dish, but also make a quick and satisfying weeknight dinner.

Can I freeze assembled molletes for later?

Freezing is not recommended because the bread and pico de gallo will become soggy upon thawing; make fresh instead.

Home / Recipes / mexican / Refried Bean Molletes

mexicanEasyeggetariannut freehigh protein

Refried Bean Molletes

RATING

4.4/5(98)

TASTE SCORE

9/10

Crusty bolillo rolls slathered with creamy, garlicky refried beans and topped with melted cheese. A classic Mexican open-faced sandwich that comes together in 15 minutes for a quick, satisfying breakfast or weeknight dinner. Finish with fresh pico de gallo for crunch and brightness.

PREP

COOK

10m

SERVES

1 PIECE

805 cal

SERVINGS

METHOD · 7 STEPS

pressure cook · ~20 min
Cook the soaked beans until tender.
Drain the soaked pinto beans and transfer to a pressure cooker with 3 cups water and a pinch of salt. Cook on medium heat for 15 minutes after the first whistle. Let pressure release naturally, then drain, reserving ¼ cup of the cooking liquid.
TIPBeans should mash easily between your fingers. If still firm, pressure-cook another 5 minutes.
saute · ~10 min
Make the refried beans.
1.Heat oil in a frying pan over medium heat.
2.Add chopped onion and cook until soft and translucent (4-5 min).
3.Add minced garlic and cumin powder; sauté until fragrant (30 sec).
4.Add the cooked beans and mash roughly with a potato masher.
5.Stir in a splash of reserved bean liquid and cook until thick and creamy (3-4 min).
mix · ~2 min
Make the quick pico de gallo.
Toss the diced tomato, chopped cilantro, and a squeeze of lime juice in a small bowl. Set aside.
prep · ~3 min
Preheat the broiler to high.
Position an oven rack 6 inches from the heat source and preheat the broiler.
assemble · ~3 min
Assemble the molletes.
1.Place the bolillo halves cut-side up on a baking sheet.
2.Spread each half generously with refried beans.
3.Top with shredded cheddar cheese, covering the beans completely.
bake · ~3 min
Broil until the cheese is melted and bubbly.
Slide the baking sheet under the broiler and cook until the cheese is fully melted and the edges start to brown, about 2 to 3 minutes. Watch carefully so they don't burn.
TIPKeep the oven door slightly ajar so you can see the molletes at all times.
garnish · ~1 min
Top with pico de gallo and serve immediately.
Remove from the oven, spoon fresh pico de gallo over the melted cheese, and serve right away with extra lime wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a potato masher for rustic refried beans, or a blender for ultra-smooth texture.
2
Don't skip salting the beans during cooking; it seasons them from the inside out.
3
Broil the molletes on the top rack for faster melting and browning without drying the bread.
4
Keep the oven door cracked while broiling to monitor the cheese and prevent burning.
5
Make the pico de gallo just before serving for maximum crunch and brightness.
6
If bolillo rolls aren't available, substitute crusty telera rolls or French baguette slices.
7
Refried beans can be made up to 3 days ahead; store covered in the fridge.