Molletes with Deconstructed Guacamole

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!

Ingredients

• 4 bolillo rolls, sliced in half lengthwise
• 4 tablespoons butter or margarine, softened
• 1 (20.5 ounce) can refried pinto beans
• 1 cup shredded mozzarella cheese
• 2 Roma tomatoes, thinly sliced
• 2 avocados from Mexico, peeled, pitted and sliced crosswise
• 0.5 small red onion, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 2 teaspoons extra-virgin olive oil
• 1 lime, sliced into rounds

Steps

1. Preheat oven to 400 degrees F.
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.
3. Place refried beans in a microwave-safe bowl and microwave on high for 1 to 2 minutes until warm.
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.
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.
6. Serve warm with fresh sliced lime.