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Bean Molletes with Pico de Gallo

Name: Bean Molletes with Pico de Gallo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 200 g Oaxaca cheese; 1 bunch Cilantro; 4 Mexican bread rolls (bolillos); 0.5 White onion; 1 Serrano chile; 400 g Refried beans; 3 Tomatoes; 2 Limes; 1 clove Garlic

25 min (10 prep + 15 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

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, cilantro 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 US supermarkets

Nutritional information per serving

420

Calories

18g

Protein

58g

Carbohydrates

14g

Fat

Fiber

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 cilantro and 1 serrano chile. 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.