Mini Molletes de Frijoles (Mexican Bruschetta with Beans) recipe

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Ingredients

1 tablespoon extra-virgin olive oil
2 cups cooked pinto beans
1 tablespoon water, or more as needed
3 tablespoons butter
1 baguette, sliced 3/4-inch thick
10 ½ ounces Oaxaca cheese, shredded
2 tablespoons pico de gallo, or to taste

Nutrition Info

361.7 calories
carbohydrate: 34.4 g
cholesterol: 50.5 mg
fat: 17.8 g
fiber: 3.8 g
protein: 16.4 g
saturatedFat: 10 g
servingSize: -
sodium: 746.6 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat. Add beans and water, mash until soft and heated through, about 5 minutes.

  2. Spread butter on baguette slices, arrange on a toaster oven tray.

  3. Bake in the toaster oven until golden, 2 to 3 minutes. Spread beans on top. Cover with Oaxaca cheese.

  4. Bake in the toaster oven until cheese is melted and lightly browned, 5 to 7 minutes. Transfer to a serving platter. Garnish with pico de gallo.

Recipe Yield

8 servings

Recipe Note

Slices of baguette (or bread roll) topped with refried beans, melted cheese, and salsa. Prepare them for your next meeting or when you have unexpected guests.

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