Mexican vegetarian open-faced bolillo sandwiches topped with vegetarian refried beans, melted Monterey Jack cheese, and fresh tomato-onion pico de gallo. Serve as a light meal with the pico spooned on just before eating.
$7.90
Per Serving
$1.98
Total
25 min
Prep
15 min
Cook
10 min
Difficulty
medium
Servings
100%
100%
100%
83%
67%
Vegetarian refried beans made without lard · 2 Cup
Kroger® Vegetarian Refried Beans (opens in a new tab)
57%
50%
33%
2%
1%
Mixing Bowl
Baking Sheet
Cutting Board
Chef’s knife
Spoon
Oven with broiler
Small saucepanCutting BoardChef’s knifeOven with broilerPreheat the broiler to high and set an oven rack about 6 inches from the heat. Finish the quick prep by splitting the bolillo rolls and dicing the tomatoes, onion, cilantro, and jalapeño as needed.
Keep the knife blade angled away from fingers while cutting produce.
Wash hands, knife, and cutting board after handling jalapeño pepper, and avoid touching your eyes.
Mixing BowlSpoonIn a mixing bowl, combine the Roma tomatoes, white onion, cilantro, jalapeño, lime juice, and 1/2 teaspoon salt. Stir gently and let the pico de gallo stand for 10 minutes while you prepare the molletes.
SpoonSmall saucepanIn a small saucepan over medium-low heat, combine the vegetarian refried beans, ground cumin, and remaining 1/4 teaspoon salt. Stir for 3 to 5 minutes until the beans are warm and spreadable.
Baking SheetOven with broilerPlace the bolillo halves cut side up on a baking sheet. Broil for 1 to 2 minutes until the bread is lightly toasted at the edges.
Watch the broiler closely because bolillos can brown quickly.
Use oven mitts when handling the hot baking sheet.
Baking SheetSpoonOven with broilerSpread each toasted bolillo half with warm beans, then top evenly with Monterey Jack cheese. Broil for 2 to 3 minutes until the cheese is melted and bubbling.
Watch the broiler closely because cheese can brown quickly.
Use oven mitts when handling the hot baking sheet.
SpoonSpoon the pico de gallo over the hot molletes. Serve immediately as open-faced sandwiches.
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2 recipes
Molletes with Pico de GalloViewing
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