Molletes
These Molletes are my new favorite quick and easy breakfast! Super delicious and filling, they are perfect for a busy or lazy day!
When I made my Beans on Toast video, I got a suggestion to try the Mexican version of Beans on Toast, aka Molletes, and I was happy to oblige! I had never tried them, but I’m glad I did as they are my new favorite easy breakfast!
The base is a Bolillo roll, which is similar to a French Roll, the inside is soft and fluffy, while the outside is crunchy and flakey. After that you spread on some Refried Beans, and melt some Cheese, and after that you can top it with whatever you like!
I’ve been doing some Pico de Gallo and my Creamy Cilantro Sauce and it’s the best thing I’ve had in a long time!
Ingredients for Molletes
- Bolillo Rolls – If you have a Mexican Market or Bakery, you should be able to get these. In Southern California, I can even find them in most big box stores, Ralphs and Vons have them.
- Refried Beans – You can make some Scratch Refried Beans, Quick Refried Beans, or use your favorite store-bought!
- Cheese – Use your favorite vegan cheese shreds. I used Daiya Mozzarella and I like to chop it up finer so it melts better.
- Pico de Gallo – This is a fairly common topping and it’s pretty perfect!
- Sauces – I like to drizzle on my Creamy Cilantro Sauce or Chipotle Mayo, but add whatever you like. Avocado, hot sauce, sour cream etc!
How to Make Molletes
Prepare the refried beans or quick refried beans, or use your favorite store-bought.
Cut the bolillo in half, then spread some vegan butter on both sides. Add them to a large non-stick skillet over medium heat and grill until golden brown.
Spread a generous portion of refried beans on both slices of bread. Followed by as much shredded vegan cheese as you’d like. Add them to sheet pan and broil until the cheese melts.
Top with whatever you like! I prefer some pico de gallo, maybe some Vegan Chorizo, and a Cilantro Jalapeño Sauce or Chipotle Mayo.
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Molletes
Ingredients
- 1 Bolillo Roll
- Vegan Butter
- 1/2 – 1 cup Refried Beans (Quick Refried Beans or Store-Bought work too)
- 1/4 cup Shredded Vegan Mozzarella (I used Daiya)
Topping Ideas
- Pico de Gallo
- Creamy Cilantro Sauce
- Chipotle Mayo
- Pickled Onions
Instructions
- Prepare the refried beans or quick refried beans, or use your favorite store-bought.
- Cut the bolillo in half, then spread some vegan butter on both sides. Add them to a large non-stick skillet over medium heat and grill until golden brown.
- Spread a generous portion of refried beans on both slices of bread. Followed by as much shredded vegan cheese as you’d like. Add them to sheet pan and broil until the cheese melts.
- Top with whatever you like! I prefer some pico de gallo, maybe some Vegan Chorizo, and a Creamy Cilantro Sauce or Chipotle Mayo.
- Enjoy immediately!
