Black Bean Molletes Recipe
Prep Time:
15 minutes
Cook Time:
8 minutes
Servings:
4 Servings
Ingredients
  • 2 Roma tomatoes, diced
  • ¼ cup white onion, finely diced
  • 1 jalapeño, seeded and minced
  • ¼ cup cilantro, chopped
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • 1 (15-ounce) can black beans, undrained
  • ½ teaspoon cumin
  • ½ teaspoon garlic granules
  • ½ teaspoon Mexican oregano
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 bolillo rolls, halved lengthwise
  • 3 tablespoons butter, softened
  • 2 cups shredded Oaxaca cheese
Directions
  1. Preheat the oven to broil on low.
  2. Make the pice de gallo: Combine the tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Set aside.
  3. To 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. Blend into a smooth puree.
  5. Pour 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. Place the halved rolls cut-side up on a baking sheet and spread with the butter.
  7. Broil until the edges are golden and crisp, 1 to 2 minutes.
  8. Spread the bean puree evenly over the toasted rolls.
  9. Top each roll evenly with Oaxaca cheese.
  10. Broil until the cheese is melted, about 2 to 3 minutes.
  11. Top the molletes with the pico de gallo and serve.