Molletes Cheesy Mexican Bean Sandwiches || Gracefult Kitchen

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Molletes Cheesy Mexican Bean Sandwiches

Dinner

These hearty open-face sandwiches are ready in no time and can be enjoyed for breakfast, lunch or dinner. They're typically made with refried beans; here we use pureed black beans scented with cumin and oregano instead for a similar effect.

Ingredients

1 cup no-salt-added canned black beans, rinsed
3 tablespoons water
¼ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon salt
1 cup chopped tomato
½ jalapeño pepper, finely chopped
¼ cup finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
2 (4-inch) white bread rolls, halved
Extra-virgin olive oil spray
⅓ cup shredded cheese, such as Oaxaca, mozzarella, pepper Jack or Cheddar

Description

Preheat broiler. Line a large rimmed baking sheet with parchment paper.
Combine beans, water, cumin, oregano and salt in a small food processor. Process until thick and smooth, about 1 minute. Set aside.
Stir together tomato, jalapeño, onion, cilantro and lime juice in a medium bowl.
Arrange rolls cut-side up on the prepared baking sheet; coat lightly with olive-oil spray. Broil until lightly golden and crispy, 1 to 2 minutes. Remove from oven. Divide the bean mixture among the 4 roll halves, spreading evenly; top with cheese. Broil until the cheese has melted, 30 to 45 seconds. Divide the pico de gallo evenly among the sandwiches.