Updated: Jul 16, 2020
The mixing of bolillo, beans and cheese always works wonderfully
Molletes with refried beans and cheese are the typical Mexican breakfast. It is a very easy recipe everyone will love.
1/4 Cup of dry Cheff Bean Pinto or Cheff Bean Black + 3/4 cup of water = 6 Oz hydrated beans
4 bolillos sliced in half
8 Oz of manchego cheese
Pico de gallo salsa (tomato, onion, coriander and green chili cut into squares and few lemon drops).
Add the hot water to 1/4 cup of dehydrated Cheff Bean Pinto or Cheff Bean Black and mix until fully hydrated, leave them rest for two minutes.
Spread beans on all the bolillo halves, add the manchego cheese slices until beans are covered.
Bake in an electric oven for 2 minutes at 335ºF or until they are perfectly gratin.
Top with pico de gallo.