with Refried Beans & Pico de Gallo
- 2 torta rolls
- 2 radishes
- 1 Roma tomato
- 1 lime
- 1 red onion
- 1 head baby romaine lettuce
- 1 oz chipotle peppers in adobo
- 1 jalapeño
- 13.4 oz pinto beans
- 2 oz vegan mozzarella
- ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
- 2 tsp (4 tsp) vegetable oil*
- 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Baking sheet
- Small saucepan with lid
Preheat the oven to 400°F. Slice the torta rolls into half. Thinly slice the radishes into matchsticks. Dice the Roma tomato(es). Juice the lime(s). Peel and dice the red onion(s). Roughly chop the baby romaine lettuce. Mince the chipotle peppers. Thinly slice the jalapeño(s) into rounds. Drain and rinse the pinto beans.
Add the radish matchsticks, diced Roma tomato, just half the lime juice, just ¼ cup (½ cup) diced red onion, and ¼ tsp (½ tsp) salt to a medium bowl. Mix the radish pico de gallo to combine.
Heat 2 tsp (4 tsp) vegetable oil in a small saucepan over medium heat. Add remaining diced red onion and cook until softened, 3 to 5 minutes. Add pinto beans, ¼ tsp (½ tsp) salt, 2 tbsp (4 tbsp) water, and as much minced chipotle as you’d like. Mash beans with a fork and cook until warmed through, 3 to 4 minutes. Remove from heat, add remaining lime juice and a pinch of salt, and cover to keep warm.
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 in the oven until golden brown, 3 to 4 minutes. Flip and toast for an additional 3 to 4 minutes.
Divide the refried beans between the toasted torta rolls and top with mozzarella. Return baking sheet to the oven and toast until cheese melts and begins to brown, 2 to 3 minutes. Divide the Mexican molletes between large plates and top each with 1 tbsp radish pico de gallo.
Add the chopped baby romaine lettuce, 1 tbsp (2 tbsp) olive oil, a pinch of salt and pepper, and any remaining radish pico de gallo to a large bowl. Toss the salad well, then divide between plates. Drizzle everything with ranch dressing and top with sliced jalapeño. Buen provecho!