Toasted Bean and Cheese Open-Faced Sandwiches ( Molletes ) (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
3 cups cooked pinto beans ( frijoles de la olla, recipe follows) |
2 tablespoons olive or canola oil |
1 garlic clove, minced |
1/2 cup chopped onion |
4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise |
1 1/2 cups shredded white cheese *see cook's note |
serving suggestion: pico de gallo salsa |
Directions:
1. Preheat a broiler.
2. Drain the beans in a colander set over a bowl. Save the bean liquid.
3. Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
4. Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve.
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