The 15-minute meal miracle – Molletes
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
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

RESTAURANT STYLE REFRIED BEANS
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
Nutrition

PICO DE GALLO
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
Nutrition