Molletes

Molletes are one of the more delicious Mexican dishes that most people have never heard of. This version isn’t meant to be an authentic representation of the dish, just an easy-to-make yet still tasty version that is inspired by something I was served once at a vegetarian restaurant.

Instructions

Pre-heat oven to 350°F.

Slice open some bolillo rolls. Alternatively, I love to make this recipe with a baguette or similarly long bread, sliced on a bias so as to provide plenty of surface area. Toast the bread on the stovetop (lower heat) in ample butter.

Meanwhile, open a can or two of black beans I use whole beans, although I understand refried beans is more traditional. and drain. Empty the beans into a large bowl. Salt the beans liberally. Squeeze half a lime into the bowl. Spread with a spice mix:

• 1 part Cumin
• 1 part Oregano

Taste and adjust as necessary.

When the bread is done toasting, transfer the slices to a baking sheet. Top slices with bean mix. Then liberally sprinkle shredded cheese I recommend whatever kind of cheese is most convenient. Usually for me that is a "Mexican blend" pre-shredded cheese. But if I have a block of cheddar and/or monterey jack already I’ll just shred that. More authentic cheeses (queso fresco, oaxaca) are also delicious. on top.

Turn on the oven broiler. Put the baking sheet on the top rung of the oven. Cook until the cheese starts to brown.

Remove molletes from the oven and top with salsa or pico de gallo. Serve immediately while hot.

I find molletes pair well with sliced mango.

Ingredient list

• 2 Bolillo rolls
• 2 Black bean cans
• 1 Lime
• Salt
• Oregano
• Cumin
• 2 Mexican cheese blend bags
• Salsa