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!
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4bolillo rolls, sliced in half lengthwise
- 4tablespoons butter or margarine, softened
- 1(20.5 ounce) can refried pinto beans
- 1cup shredded mozzarella cheese
- 2Roma tomatoes, thinly sliced
- 2avocados from Mexico, peeled, pitted and sliced crosswise
- ½small red onion, thinly sliced
- 2tablespoons chopped fresh cilantro
- ½teaspoon ground cumin
- ½teaspoon salt
- 2teaspoons extra-virgin olive oil
- 1lime, sliced into rounds
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.