Mexican Molletes

Name: Mexican Molletes
Prep time: 10M
Total time: 15M
Yield: 8 Servings
Cuisine: Mexican
Ingredients: 2 tbsp. butter, softened; 4 small bolillos or crusty French bread, split; 1 can GOYA® Refried Pinto Beans - Traditional or GOYA® Reduced Sodium Refried Pinto Beans; 1 cup shredded Monterey Jack or Oaxaca cheese; 2 ripe avocados, halved, pitted, peeled and diced; ½ cup GOYA® Salsa Pico de Gallo – Mild, drained

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These Mexican toasts with GOYA® <a title="Refried Pinto Beans Traditional" href="https://goya.com/en/products/refried-pinto-beans-traditional" data-id="8033">Refried Pinto Beans – Traditional</a>, cheese and salsa make a satisfying warm breakfast or snack anytime.

Total Time

15m

Prep Time:10m

Yields:8 Servings

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Ingredients

2 tbsp.

butter, softened

small bolillos or crusty French bread, split

1 can
(16 oz.)

GOYA® Refried Pinto Beans – Traditional, or <a href="/en/products/reduced-sodium-refried-pinto-beans/" alt="Reduced Sodium Refried Pinto Beans">GOYA® Reduced Sodium Refried Pinto Beans</a>

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1 cup

shredded Monterey Jack or Oaxaca cheese

ripe avocados, halved, pitted, peeled and diced

½ cup

GOYA® Salsa Pico de Gallo – Mild, drained

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Directions

Kitchen View

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.

Products in this Recipe

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Refried Pinto Beans – Traditional

Buy at Shop.goya.com

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Salsa Pico de Gallo – Mild

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