Mexican Molletes with Refried Beans & Pico de Gallo

Mexican Molletes

with Refried Beans & Pico de Gallo

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
750
FAT
26g
CARBOHYDRATES
113g
PROTEIN
27g

MAIN INGREDIENTS

  1. 2 torta rolls
  2. 2 radishes
  3. 1 Roma tomato
  4. 1 lime
  5. 1 red onion
  6. 1 head Roma crunch lettuce
  7. 1 chipotle pepper in adobo
  8. 1 jalapeño
  9. 13.4 oz pinto beans
  10. ½ cup vegan shredded mozzarella
  11. ¼ cup Follow Your Heart® High Omega Vegan Ranch
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce
Preheat the oven to 400°F. Slice the torta rolls in half. Thinly slice the radishes into matchsticks. Dice the tomato. Halve the lime. Peel and finely dice the red onion. Roughly chop the lettuce. Mince the chipotle pepper. Thinly slice the jalapeño into rounds. Drain and rinse the pinto beans.
2
Make the pico de gallo
In a medium bowl, combine the sliced radishes, diced tomato, half the lime juice, just ¼ cup diced onion, and a pinch of salt. Mix radish pico de gallo well to combine.
3
Cook the refried beans
Place a small saucepan over medium heat with 2 tsp vegetable oil. Add the remaining diced onion and cook until softened, about 3 to 5 minutes. Add the pinto beans and smash half with the back of a fork. Add 2 tbsp water and as much minced chipotle pepper as you’d like. Cook until the beans are hot, about 2 to 3 minutes. Add the remaining lime juice and a pinch of salt, off of the heat.
4
Toast the tortas
Place the halved torta rolls on a baking sheet, cut side up, and drizzle each with 1 tsp olive oil. Sprinkle with a pinch of salt and pepper and toast until golden brown, about 3 to 4 minutes. Flip the bread and toast for an additional 3 to 4 minutes. Remove the baking sheet from the oven and flip the toasted torta halves cut side up again.
5
Make the molletes
Divide the refried beans between the toasted torta rolls and top with shredded mozzarella. Toast in the oven until the cheese melts and begins to brown, about 2 to 3 minutes. Divide the Mexican molletes between large plates and top each with 1 tbsp radish pico de gallo.
6
Serve
In a large bowl, combine the chopped lettuce, 1 tbsp olive oil, a pinch of salt and pepper, and any remaining radish pico de gallo. Toss the salad well, then divide between the plates with the molletes. Drizzle everything with ranch dressing and top with sliced jalapeño. Buen provecho!