Bean Molletes with Pico de Gallo
Bread rolls with refried beans and melted cheese, topped with fresh pico de gallo.
About this recipe
Open bread rolls toasted in the oven, spread with refried beans and gratinéed with Oaxaca cheese. Topped with fresh pico de gallo. Mexico's most comforting breakfast.
History & Origin
Molletes are one of Mexico's most beloved and democratic breakfasts, enjoyed from the humblest eateries to the most elegant tables. The term "mollete" arrived in Mexico from Andalusia, where a similar bread existed, though the Mexican preparation is completely different and unique. In Mexico, molletes were born as an economical, filling breakfast in the Bajío region - parts of Guanajuato, Querétaro and Jalisco - though today enjoyed nationwide. The base is always a white bread roll (bolillo or telera), split in half and toasted until crispy outside but soft within. Refried beans are the central ingredient: a generous layer of bayo or black beans fried with lard, garlic and onion into a creamy, fragrant paste. The melted cheese can be Oaxaca, manchego, asadero or Chihuahua depending on the region. Fresh pico de gallo, with its tomato, onion, coriander and lime, is the perfect counterpoint: it brings freshness and acidity that balances the richness of beans and cheese. Molletes are served mainly at breakfast or mid-morning and represent the culinary embrace Mexico offers every morning.
Estimated cost
£4.80
Total cost
£1.20
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
420
Calories
18g
Protein
58g
Carbohydrates
14g
Fat
9g
Fibre
740mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
For the pico de gallo: finely dice 3 tomatoes, half a white onion, 1 bunch coriander and 1 serrano chilli. Mix with juice of 2 limes and salt to taste. Refrigerate while you prepare the rest.
💡 Pico de gallo improves if it rests 10 minutes for the flavours to meld.
- 2
Heat 400g refried beans in a pan with 1 tablespoon lard or oil. Add 1 crushed garlic clove and cook 3-5 minutes until hot and creamy. Season.
💡 If the beans are too thick, add a little stock.
- 3
Split 4 bread rolls in half lengthways. Place cut-side up on a tray. Bake at 200°C for 5 minutes until lightly toasted.
💡 Don't over-toast or they will be too hard.
- 4
Remove from oven. Spread each half generously with refried beans. Cover with plenty of shredded Oaxaca cheese or grated manchego.
- 5
Return to oven for 5-7 minutes or until the cheese is completely melted and lightly golden. Watch carefully to avoid burning.
💡 You can also use the grill for 2-3 minutes at the end.
- 6
Serve immediately topped with fresh pico de gallo. Accompany with green salsa or habanero sauce for extra heat.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Mexican-Style Scrambled Eggs
Scrambled eggs with tomato, onion and serrano chilli — the colours of the Mexican flag.
Divorced Eggs
Two fried eggs on tortillas — one with green salsa, one with red, divided by beans.
Huevos a la Chiapaneca (Chiapan-Style Eggs on Tostadas)
Tostadas with refried beans, fried eggs, plantain and red salsa.
Machaca with Eggs
Shredded dried beef sauteed with eggs, tomato, onion and chillies. A classic northern Mexican breakfast.