As promised, I’m giving you a whole lot of recipes this week that will use up the refried beans you made in my last post. You did make them, right? What are you waiting for? Sure, you can open a can for today’s recipe but the result will be so ho-hum. So, one more time, here is the recipe for the most delicious refried beans you’ll ever taste.
A mollete is an open-faced sandwich is a very common breakfast in Mexico. But I’m sure you understand why. They’re fast to assemble- all you need is bread, beans and cheese. But imagine how delicious they are hot out of the oven. The melted cheese, the bubbling beans, the crusty bread.
Usually, molletas are made with a white roll known as birote or bolillos, depending on where you are in the country. But, to make this a little healthier, I’ve switched to whole wheat bread. Today, I’ve used half a whole wheat sandwich thin.
I don’t just eat these for breakfast. I take them with me to work and I make them for dinner when I’m just too floja to cook.
Molletes (Toasted Bread with Refried Beans and Cheese)
Ingredients: (makes 4 molletes)
- 2 whole wheat sandwich thins, split in half (or 4 slices of whole wheat bread)
- 2 cups refried beans
- 2 ounces of shredded cheese
- Optional toppings: salsa, sour cream, avocado
1. Preheat the oven or your toaster oven to 400˚.
2. Scoop 1/2 cup refried beans onto each slice of bread. Always check the nutritional information on your bread since it can vary so much.
3. Layer on a 1/2 ounce of shredded cheese onto each sandwich.
4. Bake in the oven for 10 minutes
5. Add the toppings of your choice.
Yields 4 molletes
Serving Size: 1 open-faced sandwich with 1/2 cup beans and 1/2 ounce of cheese
Weight Watchers Points+: 6
Calories 197, Carbs 27g, Fat 5g, Protein 12g
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