Open-faced refried bean and cheese sandwiches, topped with tomatoes, fresh avocados from Mexico, red onion and cilantro. My own twist on this Mexican comfort food!
Preparation Time
10 mins
Cooking Time
13 mins
Total Time
23 mins
Calories
815 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
Place the bolillo roll halves cut side up on a baking sheet and spread each with 1/2 tablespoon of butter or margarine. Bake in preheated oven for 5 minutes.
Step 3
Place refried beans in a microwave-safe bowl and microwave on high for 1 to 2 minutes until warm.
Step 4
Divide the refried beans among the toasted rolls and spread evenly to the edges. Sprinkle each roll with 2 tablespoons of shredded mozzarella. Return rolls to oven and bake until cheese is melted, 7 or 8 minutes.
Step 5
Remove from oven and top each roll with the sliced tomatoes, avocados, red onion and chopped cilantro. Sprinkle each roll with a pinch of cumin and a pinch of salt. Drizzle each roll with 1/4 teaspoon of olive oil.
Step 6
Serve warm with fresh sliced lime.
Ingredients
½ teaspoon salt
1 cup shredded mozzarella cheese
½ teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 lime, sliced into rounds
2 teaspoons extra-virgin olive oil
½ small red onion, thinly sliced
4 bolillo rolls, sliced in half lengthwise
4 tablespoons butter or margarine, softened
1 (20.5 ounce) can refried pinto beans
2 Roma tomatoes, thinly sliced
2 avocados from Mexico, peeled, pitted and sliced crosswise
