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Molletes
Fiesta Fridays: Molletes
Author: 
Recipe type: Entree
Cuisine: Mexican
Serves: 2 people
 
Ingredients
Refried Beans:
  • 2 cups cooked black beans
  • 3/4 cup water plus 2-4 tablespoons more
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil
Pico de Gallo:
  • 4 small fresh tomatoes, seeds removed and finely chopped
  • 1 medium white onion, finely chopped
  • 1 jalapeño chili, seeds removed and finely chopped
  • juice of 1 large lime
  • 1/4 teaspoon salt
Molletes Assembly:
  • 4 slices hearty multigrain sandwich bread, toasted
  • refried beans
  • 2 oz. crumbled queso fresco, grated cotija cheese, or grated manchego
  • fresh pico de gallo
  • additional spicy salsa, optional
  • sliced avocado
  • lime wedges
Instructions
Refried Beans:
  1. Add black beans, water and salt to a blender and blend until completely smooth. You do not want any bean pieces left. Add additional tablespoons of water one at a time until the beans blend smoothly in the blender. *You may need to use a spoon to mix the beans and water and get the blender going at first.
  2. Heat a large pan on medium heat and add olive oil. When hot, add bean puree. Whisk together slowly and cook until hot throughout.
Fresh Pico de Gallo:
  1. Add all ingredients in a bowl and mix gently to combine.
Mollete Assembly:
  1. Spread refried beans on the toast, crumble cheese on top, and top with pico de gallo and salsa. Serve with avocado slices and lime wedges.
Notes
Refried Beans: Add additional tablespoons of water one at a time until the beans blend smoothly in the blender. You will know they are the right consistency when the blender can blend on its own but the bean mixture is still thick.
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/01/17/fiesta-fridays-molletes/