Molletes (Refried Bean and Cheese Melts)

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Food writer Pati Jinich describes molletes (pronounced moh-YEH-tehs), open-face sandwiches of refried beans, melted food and pico de gallo, arsenic “one of the astir comforting foods I person eaten since I tin remember.” In Mexico City, idiosyncratic bolillos are commonly used. Here a loaf of French oregon Italian breadstuff stands in. To get crispy bread, hollow retired the loaf and toast it archetypal earlier filling. Use 1 of the cheeses recommended, oregon queso fresco oregon cotija. Serve them arsenic is, oregon formal them up arsenic we suggest with a fewer other toppings.

Ingredients

1 (16-inch) loaf French oregon Italian bread
1 (15-ounce) tin refried achromatic oregon pinto beans
2 scallions, achromatic parts separated from green, thinly sliced and divided
2 cups (about 8 ounces) grated oregon crumbled Oaxaca, mozzarella oregon capsicum jack cheese
1 cupful pico de gallo, store-bought oregon homemade (see related recipes)
1 avocado, pitted and sliced (optional)
Pickled jalapeño slices (optional)
Fresh cilantro leaves and tender stems (optional)
1 lime, quartered (optional)

Nutritional Facts

Per serving (2 4-inch molletes with astir 1/4 cupful pico de gallo)

Calories
656
Fat
21 g
Saturated Fat
11 g
Carbohydrates
81 g
Sodium
1267 mg
Cholesterol
50 mg
Protein
31 g
Fiber
9 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from nutrient writer Pati Jinich.

Tested by Ann Maloney.

Published November 22, 2021

Updated March 17, 2026