Think of molletes as Mexican bruschetta; toast spread with refried beans and topped with melted queso perfect for a light meal.
Preparation Time
10 mins
Cooking Time
2 hr 8 mins
Total Time
2 hr 18 mins
Calories
318 Calories
Recipe Instructions
Step 1
Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
Step 2
Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
Step 3
Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
Step 4
Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
Step 5
Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.
Step 6
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
Ingredients
2 tablespoons olive oil
8 ounces dried pinto beans
16 slices white whole wheat bread
1 cup shredded queso blanco
1.5 teaspoons salt
0.33333334326744 cup chile-garlic sauce (such as Sriracha®)
