Mexican Molletes
These Mexican toasts with GOYA® Refried Pinto Beans – Traditional, cheese and salsa make a satisfying warm breakfast or snack anytime.
Total Time
15m
Prep Time:10m
Yields:8 Servings
Ingredients
2 tbsp.
butter, softened
4
<p>small <em>bolillos</em> or crusty French bread, split</p>
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>
1 cup
<p>shredded Monterey Jack or <em>Oaxaca</em> cheese</p>
2
<p>ripe avocados, halved, pitted, peeled and diced</p>
½ cup
GOYA® Salsa Pico de Gallo – Mild, drained
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>Top with avocados and Salsa Pico de Gallo. Serve immediately.</p> <p><strong>Note:</strong> <em>Bolillos</em> is a traditional bread from Mexico, but you can use crusty French bread or Italian rolls.</p>
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Mexican Molletes
Prep Time: 10m
Total time: 15m
Yields: 8 Servings
<p>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.</p>
Ingredients
2 tbsp.
butter, softened
4
<p>small <em>bolillos</em> or crusty French bread, split</p>
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>
1 cup
<p>shredded Monterey Jack or <em>Oaxaca</em> cheese</p>
2
<p>ripe avocados, halved, pitted, peeled and diced</p>
½ cup
GOYA® Salsa Pico de Gallo – Mild, drained
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>Top with avocados and Salsa Pico de Gallo. Serve immediately.</p> <p><strong>Note:</strong> <em>Bolillos</em> is a traditional bread from Mexico, but you can use crusty French bread or Italian rolls.</p>
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