Molletes – baked rolls with beans and cheese Recipe
Molletes are a Mexican breakfast or quick dinner: crispy rolls baked with a bean spread and cheese, served with spicy salsa. In Mexico they’re often eaten on weekday mornings, because you can use up yesterday’s bread and leftover beans. The taste is a bit like open-faced baked sandwiches, but instead of mushrooms you get creamy beans and fresh salsa.
Molletes are the essence of Mexican comfort food – a way to revive yesterday’s rolls and beans that tastes better than many fancy brunch dishes. Creamy, cumin-spiced bean paste, stretchy cheese and fresh, tangy salsa combine the comfort of a hearty baked open sandwich with the lightness of fresh vegetables. This dish is a great example of how to turn simple ingredients into something full of flavour and character.
Chef's tips
Mash the beans while they’re really hot – it’s much easier to get a smooth yet still substantial paste without lumps. Make sure the garlic in the pan doesn’t brown, as it quickly turns bitter and will spoil the flavour of the whole mixture. It’s best to dry the rolls slightly first (even 2–3 minutes on their own in the oven), so the bottom doesn’t get soggy from the beans and salsa.
How to serve
Molletes are perfect as a weekend “loaded” breakfast with friends, served on a big board so everyone can grab their own half. To drink, serve strong black coffee or, on a lazier morning, a glass of freshly squeezed orange juice. In the evening you can treat them like Mexican-style baked open sandwiches for watching a game or movie, with an extra bowl of spicy salsa and lime wedges on the side.
Ingredients
- wheat roll preferably oblong, can be slightly stale - 3 piece
- red kidney beans from a can weight after draining - 240 g
- red onion - 0.5 piece
- garlic - 1 clove
- vegetable oil - 1 tablespoon
- ground cumin - 0.5 teaspoons
- salt to taste
- black pepper to taste
- yellow cheese grated, melts well - 150 g
- tomato medium, for the salsa - 2 piece
- fresh chili pepper seeded, for the salsa; amount depending on heat level - 0.5 piece
- fresh coriander chopped - 2 tablespoons
- lime juice - 1.5 tablespoons
Preparation
- Drain the beans in a sieve and rinse under running water. Peel and finely chop the onion, and chop the garlic as well.
- Heat the oil in a small pan over medium heat. Add half of the chopped onion and fry for 3–4 minutes, until softened and slightly translucent.
- Add the garlic and fry for about 1 minute more, until it becomes very fragrant but does not brown.
- Add the beans, cumin, a pinch of salt and pepper to the pan. Stir and cook for 3–4 minutes, until the beans are hot.
- Remove the pan from the heat and mash the beans with a fork or potato masher into a thick paste. If it’s too dry, add 1–2 tablespoons of water.
- Slice the rolls in half lengthwise and lightly scoop out some of the inside to make room for the filling. Place the roll halves on a baking tray lined with baking paper.
- Spread a thick layer of bean paste on each roll half and smooth it out evenly. Generously sprinkle with grated cheese.
- Place the tray in an oven preheated to 200°C for 8–10 minutes, until the cheese has melted and is lightly golden and the edges of the rolls are crispy.
- Meanwhile, prepare a simple salsa: dice the tomatoes finely and finely chop the chili (remove the seeds if you want a milder version).
- In a small bowl mix the tomatoes, the remaining chopped onion, chili, coriander and lime juice. Add a pinch of salt, mix and set aside for a few minutes so the flavours can meld.
- Remove the hot molletes from the oven and serve immediately, topping each with a spoonful of fresh tomato salsa.
Storage
Store leftover bean paste in the fridge in a tightly closed container for up to 2 days and reheat gently in a pan with a splash of water. Baked molletes taste best fresh; if you have leftovers, reheat them briefly in the oven or air fryer so the rolls stay crisp rather than soggy.
