Mexican Molletes

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Prep time

10m

Total time

15m

Yields

8

Servings

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La Cocina Goya

These Mexican toasts with GOYA® Refried Pinto Beans - Traditional, cheese and salsa make a satisfying warm breakfast or snack anytime.

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  • Ingredients
  • Directions

Ingredients

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2 tbsp.

unsalted butter, softened

4

small bolillos or crusty French bread, split

1 can (16 oz.)

GOYA® Refried Pinto Beans - Traditional

1 cup

shredded Monterey Jack or Oaxaca cheese

2

ripe avocados, halved, pitted, peeled and diced

Directions

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Step 1

Preheat broiler to high; position rack in center of oven. Spread butter over cut side of each roll. Place on foil-lined baking sheet; broil for about 1 minute or until bread is golden brown and toasted.

Step 2

Spoon Refried Pinto Beans evenly onto each roll. Sprinkle with cheese, including edges. Broil for 3 to 5 minutes or until cheese melts and beans are heated through.

Step 3

Top with avocados and Salsa Pico de Gallo. Serve immediately.

Note: Bolillos is a traditional bread from Mexico, but you can use crusty French bread or Italian rolls.

Recipe Tags

Breakfast & Brunch Under 20

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