Molletes Recipe (Cheesy Beans on Toast)

You’re going to love this delicious molletes recipe! Molletes consist of bolillo bread rolls that have been sliced open, toasted and topped with refried beans, cheese and pico de gallo. Molletes are basically the Mexican version of the British cheesy beans on toast. It’s an easy recipe that everyone will love! Another great way to use up bolillo bread is for molletes dulces or tortas!

This is one of my favorite recipes ever! The reason why is because they’re so easy to whip up. And they’re filling!

I also love the fact that they’re meatless as meat can get pretty expensive.

As a wife and busy mom of three it’s so important to have a repertoire of easy and quick recipes on hand for those days where it seems like there’s just no time to cook.

If you like Mexican food, then you’ll definitely enjoy these yummy Mexican sandwiches.

What are molletes made of?

Molletes are a simple, humble yet flavorful dish made of bolillo rolls, refried beans, cheese and pico de gallo.

Here is the list of ingredients you will need in order to make Mexican molletes yourself:

• bolillo rolls
• olive oil
• garlic cloves
• canned beans
• onion powder
• ground cumin
• chicken bouillon
• shredded cheese
• pico de gallo

I’ve actually used ciabatta bread to make these before. They were pretty good. But for more authentic “molletes Mexicanos”, you’ll want to use bolillo rolls.

What kind of beans do I use for molletes?

You’ll need refried beans in order to make molletes. Either black beans or pinto beans will work just fine.

You can use canned or dry beans. I like to use my homemade leftover pinto beans (if I have any) and mash them.

However, you can also heat up a can of beans and mash them as well. You’ll want to make sure the consistency of the beans aren’t too runny or they will drip down the bolillo roll and make it soggy.

To make things even easier you could always just use a can of refried beans. This way you don’t have to do any mashing.

For this recipe I will be using canned black beans since that is what I had on hand.

What type of cheese for molletes?

I like to use shredded mozzarella because I always have it on hand.

Shredded monterrey jack cheese, Oaxaca and crumbled queso fresco are also good options with Oaxaca cheese being the most traditional.

You could also use shredded pepper jack cheese which is spicy. Just remember that the pico de gallo is also spicy.

How to make Mexican cheesy beans on toast

First we’re going to prepare the beans.

Heat up 1 tbs of olive oil in a pot over medium heat.

Once hot add some minced garlic and cook for 1 minute.

Then empty 2 can of beans into the pot. Season the beans with onion powder, ground cumin and chicken bouillon.

Stir the beans well and cover. Cook for about 15 minutes on medium low. Then mash the beans with a potato masher. Mash them until they’re no longer runny. You’ll want them to have a thick consistency but not dry.

Remove the pot of beans from the heat and set aside.

I like to use 2 cans of beans because I end up with leftover beans to use for the next day’s breakfast or lunch. These beans will go great as a side to eggs in salsa, scrambled eggs and hot dogs or eggs and chorizo.

Preheat the oven to 350.

Slice open the bolillo rolls and place them on a foil lined baking sheet.

Some people like to remove some of the bread from the middle of the rolls in order to make room for the toppings.

You could also just press the bread in with your fingertips a bit. Both of these suggestions are optional but it will help prevent the pico de gallo from falling off the molletes.

Toast the rolls in the oven for about 7 minutes. You can spread some butter on the rolls before toasting them in the oven. This will give them a delicious buttery taste. I really like to do this but my husband prefers to avoid butter.

Then remove the baking sheet from the oven and top each bolillo slice with about 1/3 a cup of refried beans. Spread it out evenly.

Then top with some of the cheese. Return the baking sheet to the oven and bake for about 5 more minutes or until the cheese has melted. This won’t take long so make sure you keep a close eye on the oven so they don’t burn!

If topping with queso fresco there is no need to return them to the oven.

This is what they should look like when they’re done. The crust will be golden brown and crispy and the cheese nicely melted.

Serve the molletes and top with pico de gallo or your favorite salsa.

Looking for more ways to include beans in your meals? Check out these recipes:

Enfrijoladas

Enfrijoladas are very similar to enchiladas but instead of using a chile based sauce, it uses a bean sauce.

Black beans with sofrito

This recipe consists of canned black beans seasoned with sofrito

Drunken beans (frijoles borrachos)

These beans are super flavorful and are simmered in beer!

White beans chicken chili

This recipe uses great northern beans and is a great change if you’re looking for something different than your usual red chili recipe.

Tips and tricks for making molletes

• Remove some of the bread from the middle of the rolls in order to make more room for the toppings.
• Spread some butter on the inside of the rolls before toasting to add flavor.
• If using queso fresco to top the molletes there is no need to return them to the oven.
• If making molletes for breakfast try serving them with a fried egg on top.

If you make this molletes recipe don’t forget to tag me on Facebook and post your photo of it. I want to see your creations!

Easy molletes recipe

This delicious and easy Mexican molletes recipe makes for a great breakfast or lunch. It’s a quick recipe that the whole family can enjoy.

It’s one of our favorite comforting foods that I like to make on a regular basis.

I hope you enjoy this traditional Mexican dish as much as we do!

Let me know your thoughts on this recipe in the comments below and don’t forget to leave it a rating.

Thanks for visiting, see you soon!