Black Bean Molletes Recipe

These black bean molletes feature a spiced black bean puree, melty Oaxaca cheese, and a fresh pico de gallo, all layered onto open-faced bolillo rolls.

📝 Ingredients

• 2 Roma tomatoes, diced
• 1/4 cup white onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1 (15-ounce) can black beans, undrained
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic granules
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 bolillo rolls, halved lengthwise
• 3 tablespoons butter, softened
• 2 cups shredded Oaxaca cheese

👨‍🍳 Instructions

1. 1Preheat the oven to broil on low.
2. 2Make the pice de gallo: Combine the tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Set aside.
3. 3To make the bean filling, add the black beans with their liquid, cumin, garlic granules, Mexican oregano, onion powder, salt, and pepper to a blender or food processor.
4. 4Blend into a smooth puree.
5. 5Pour the bean puree into a skillet over medium heat. Cook, stirring frequently, until the puree thickens enough to hold its shape when you drag a spoon through it, about 5 minutes.
6. 6Place the halved rolls cut-side up on a baking sheet and spread with the butter.
7. 7Broil until the edges are golden and crisp, 1 to 2 minutes.
8. 8Spread the bean puree evenly over the toasted rolls.
9. 9Top each roll evenly with Oaxaca cheese.
10. 10Broil until the cheese is melted, about 2 to 3 minutes.
11. 11Top the molletes with the pico de gallo and serve.