Molletes with Pico de Gallo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 18 min · Beans · vegetarian
468 cal
20g protein
52g carbs
20g fat
per serving · estimated
Ingredients
- 2 bolillo rolls
- 1.5 cups canned refried pinto beans
- 1.5 cups shredded Oaxaca cheese
- 2 roma tomatoes
- 1/4 white onion
- 1 serrano chile
- 3 tbsp fresh cilantro
- 1 lime
- 2 tbsp butter
Method (tap to check — screen stays awake)
- Heat the oven broiler and split the bolillos lengthwise, pulling out a little crumb to make a well.
- Butter the cut sides and toast under the broiler for 2 minutes until golden.
- Warm the refried beans and spread a thick layer into each roll half.
- Top with shredded Oaxaca cheese and broil for 4 to 5 minutes until melted and bubbling.
- Dice tomatoes, onion, serrano, and cilantro and toss with lime juice and salt for pico de gallo.
- Spoon the pico de gallo over the melted cheese and serve immediately.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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