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Molletes – The 15-minute Meal Miracle

The 15-minute meal miracle – Molletes

Molletes, open faced, grilles bean and cheese sandwiches with Mexican toppings.

Here’s the question, “I need dinner, now! What can I make that’s inexpensive, faster than the drive-thru and just as tasty?” Here’s my answer, “Make molletes!”

In Mexican cuisine, a mollete (moh-yeh-teh) is an open-faced sandwich made with beans and cheese. It uses bolillo rolls, split lengthwise and toasted, schmeared with creamy, savory refried beans, topped with lots of cheese then grilled or broiled to melty, gooey, glorious perfection. The sandwich is delectable just like this, but it’s also a blank canvas for all kinds of toppings.

Molletes are often served with salsa or pico de gallo (pictured). For a heartier meal, a fried egg, sliced ham, bacon or chorizo can be added. Additional toppings like avocado, mushrooms, jalapeño or serrano peppers add variety.

Bolillo rolls can be found in the specialty bakery department in most grocery stores. You can use traditional Mexican cheeses like queso ranchero or swap in any shredded cheese you like. Purchase your favorite refried beans, either black or pinto beans.

The recipe below is the easiest way to whip up a delicious meal in minutes using inexpensive ingredients easily found at the grocery store.

MOLLETES

Yield: 2 servings Time: 15 minutes

What You’ll Need:

2 bolillo roles, or another sandwich roll

2 tablespoons butter, optional

1 (15.4 ounce) can refried beans, your favorite

2 cups shredded Mexican blend cheese

Here’s How:

Preheat broiler. Slice bolillo rolls lengthwise spreading with butter if using. Place them under the broiler until lightly golden. Meanwhile, heat the refried beans with 2 tablespoons water in the microwave or stovetop. Evenly divide the refried beans between the toasted rolls. Top with cheese and return to the broiler to melt the cheese. Serve with a side salad and you’re Diva-dinner-done!

Now, if time and energy allow, you can dress molletes up for company by upgrading a few simple elements.

Ever wonder why restaurant refried beans are so creamy and flavorful? It’s because they spend hours making them from scratch. I don’t know about you, but I don’t always have that kind of time. So, here’s my 10-minute shortcut to dreamy creamy beanies.

 

EASY RESTAURANT STYLE REFRIED BEANS

Yield: 2 cups  Time: 10 minutes

What You’ll Need:

2 tablespoons butter, lard, or olive oil

½ cup onion, minced

½ teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

1 (15.5 ounce) can of pinto beans, partially drained

¼ cup heavy cream or half-and-half

Salt (if needed, to taste)

Optional ingredients – 1 tablespoon minced cilantro and ½ tablespoon lime juice

Here’s How:

In a medium saucepan or large skillet over medium-high heat, heat the oil or fat. Add the onion and sauté until softened. Sprinkle the garlic powder, cumin and chili powder and stir. Add the partially drained beans, you want a little of that liquid for texture. And lastly add the cream or half-and-half and let this simmer for a few minutes. Now use either an emersion blender, a potato masher, or the back of a fork to mash the beans to your desired consistency. If you’re adding the cilantro and lime juice, now’s the time. This recipe is worth doubling just to have leftovers.

PICO DE GALLO

Yield: ¾ cup but easily doubles

What You’ll Need:

1 Roma tomato

¼ cup onion, white or red

1 tablespoon jalapeño pepper

3 or 4 sprigs cilantro

1 teaspoon lime, juiced

Pinch kosher salt

Here’s How:

Please use caution when working with jalapeños. Dice and combine all ingredients in a small bowl. Mix well and adjust ingredients to taste as desired.

 

So, the next time you have the urge to hit the drive-thru, head home, because you’re only 15 minutes away from a delicious homemade meal.

You may also enjoy –  Slab Grilled Cheese and Homemade Tomato Soup and Cheese Enchiladas with Homemade Red Sauce

Molletes, open faced, grilles bean and cheese sandwiches with Mexican toppings.

MOLLETES

In Mexican cuisine, a mollete (moh-YEH-teh) is an open-faced sandwich made with beans and cheese. It uses bolillo rolls, split lengthwise and toasted, schmeared with creamy, savory refried beans, topped with lots of cheese then grilled or broiled to melty, gooey, glorious perfection.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course 20 Minute Meal, Breakfast and Brunch, Dinner, Frugal and Fast
Cuisine Mexican, Mexican/American
Servings 2 servings
Calories 590 kcal

Ingredients
  

  • 2 bolillo roles or another sandwich roll
  • 2 tablespoons butter
  • 1 15.4 ounce can refried beans your favorite
  • 2 cups Mexican blend cheese shredded

Instructions
 

  • Preheat broiler.
  • Slice bolillo rolls lengthwise spreadingwith butter if using.
  • Place them under the broiler until lightly golden.
  • Meanwhile, heat the refried beans with 2 tablespoons water in the microwave or stovetop.
  • Evenly divide the refried beans between the toasted rolls.
  • Top with the beany rolls with cheese and return to the broiler to melt the cheese.
  • Serve with a side salad and you’re Diva-dinner-done!

Nutrition

Calories: 590kcalCarbohydrates: 36gProtein: 33gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 100mgSodium: 1255mgPotassium: 108mgFiber: 1gSugar: 5gVitamin A: 1007IUCalcium: 1298mgIron: 11mg
Keyword Beans, Cheese, Cinco de Mayo, Frugal and Fast, Sandwiches
Tried this recipe?Let us know how it was!

 

A bowl of creamy refried black beans with chopped tomato, green onion and cilantro on top.

RESTAURANT STYLE REFRIED BEANS

Here’s my 10-minute shortcut to dreamy creamy beanies that taste like you've been cooking them all day.
Prep Time 0 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course 20 Minute Meal, Meal Prep, Side Dish
Cuisine Mexican, Mexican/American
Servings 8 servings
Calories 41 kcal

Ingredients
  

  • 2 tablespoons butter, lard, orolive oil
  • ½ cup onion, minced
  • ½ teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 15.5 ounce can of pinto beans, partially drained
  • ¼ cup heavy cream or half-and-half
  • salt (if needed, to taste) if needed, to taste
  • Optional ingredients – 1tablespoon minced cilantro and ½ tablespoon lime juice

Instructions
 

  • In a medium saucepan or large skillet over medium-high heat, heat the oil or fat.
  • Add the onion and sauté until softened. Add the garlic powder, cumin and chili powder and stir.
  • Add the partially drained beans, you want a little of that liquid for texture.
  • Add the cream or half-and-half and let this simmer for a few minutes.
  • Now use either an emersion blender, a potato masher, or the back of a fork to mash the beans to your desired consistency.
  • If you’re adding the cilantro and lime juice, now’s the time.

Notes

This recipe is worth doubling just to have leftovers. 

Nutrition

Calories: 41kcalCarbohydrates: 2gProtein: 0.5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 32mgPotassium: 37mgFiber: 0.3gSugar: 1gVitamin A: 192IUVitamin C: 1mgCalcium: 15mgIron: 0.2mg
Keyword Beans, Cheese, Cinco de Mayo, Frugal, Frugal and Fast, Sandwiches, Vegetarian
Tried this recipe?Let us know how it was!

 

A bowl of pico de gallo. Copped tomato, onion and jalapeño peppers with lime juice and a little oil. Deliclous!

PICO DE GALLO

Pico de gallo is a fresh, chunky salsa made with diced tomatoes, onions, cilantro, jalapeños, lime juice, and salt, perfect for adding a zesty kick to tacos, chips, and more.
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course 20 Minute Meal, Dinner, Meal Prep, Sauces and Condiments, Side Dish
Cuisine Mexican
Servings 6 servings
Calories 8 kcal

Equipment

  • A good knife

Ingredients
  

  • 1 Roma tomato 
  • ¼ cup onion, white or red 
  • 1 tablespoon jalapeño pepper 
  • 3 or 4 sprigs cilantro 
  • 1 teaspoon lime juice  
  • Pinch kosher salt 

Instructions
 

  • Please use caution when working with jalapeños!
  • Dice and combine all ingredients in a small bowl.
  • Mix well and adjust ingredients to taste as desired.

Notes

This recipe is worth doubling just to have leftovers. 

Nutrition

Calories: 8kcalCarbohydrates: 2gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 78mgFiber: 0.5gSugar: 1gVitamin A: 356IUVitamin C: 7mgCalcium: 6mgIron: 0.1mg
Keyword Cinco de Mayo, Condiments, Gluten Free
Tried this recipe?Let us know how it was!

 



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