Molletes are open-faced Mexican bean and cheese sandwiches.
Heat up the olive oil in a pot over medium heat. Once hot, add the minced garlic and cook for one minute.
Empty the two cans of beans into the pot. Season with the onion powder, ground cumin and chicken bouillon. Stir and cover. Cook for 15 minutes on medium low.
Then mash the beans with a potato masher until they're a nice thick consistency but not dry. Remove the pot from heat and sert aside.
Preheat the oven to 350.
Slice open the bolillo rolls and place them on a foil lined baking sheet.
Toast the rolls in the oven for about 7 minutes.
Then remove the baking sheet from the oven and spread about 1/3 a cup of the mashed beans onto each bolillo slice. Then top with some of the cheese.
Return the baking sheet to the oven and bake for another 5 minutes or until the cheese has melted.
Garnish the molletes with pico de gallo and enjoy!