Ingredients
For The Salsa Fresca:
- 1 large tomato, diced
- 3 tablespoons onion, finely diced
- 1/2 jalapeño pepper, diced (adjust to taste)
- 1 1/2 tablespoons cilantro, chopped
- 1 teaspoon lime juice,
- Kosher salt and black pepper, to taste
For The Rest Of The Molletes:
- 1 tablespoon vegetable oil
- 1/2 medium onion, finely diced
- 1 14-ounce can pinto or black beans, drained and rinsed
- 1/4 cup light vegetable broth
- 3 bolillo rolls, or similar crusty rolls, sliced in half lengthwise
- Unsalted butter, as needed (optional, for spreading on rolls)
- 3/4 cup shredded Oaxaca cheese or Monterey Jack cheese
Instructions
- In a small bowl, combine the diced tomato, finely diced onion, and the diced jalapeño. Stir in the chopped cilantro and lime juice. Season with salt and pepper to taste, then set aside to let the flavors meld.
- Heat the vegetable oil in a small pan over medium heat. Add the remaining 1/2 diced onion and cook until soft, about 2 minutes. Stir in the beans and vegetable broth.
- Allow the mixture to heat for about 5 minutes, stirring frequently until the beans soften and the mixture thickens slightly. Lightly mash the beans with the back of a spoon and keep warm.
- Slice the bolillo rolls in half lengthwise. Optionally, spread a thin layer of butter on the cut side. Toast the bread under the broiler until the cut side turns golden and crisp.
- Spread about 3 tablespoons of the warm refried beans on each toasted roll half. Sprinkle the shredded cheese evenly over the beans. Place the rolls back under the broiler for 1-2 minutes, just until the cheese melts.
- Remove the molletes from the oven and top each one with a generous spoonful of the salsa. Serve warm and enjoy immediately.
