Molletes (Bean and Cheese Toasts)
Crusty rolls split open, spread with refried beans, covered in melted cheese and topped with fresh pico de gallo. A quick, cheap and much-loved Mexican breakfast.
Servings
Ingredients
Nutrition
Per serving
Steps
Toast the bread
Heat the oven to 200°C (400°F). Split the rolls in half lengthways and pull out a little of the soft middle. Spread the cut sides with the butter and toast on a tray for about 5 minutes, until lightly crisp and golden at the edges.
- 4
- 30 g soft butter
✅ Done when: lightly crisp and golden at the edges
Warm the beans
Warm the refried beans in a small pan over low-medium heat for 2–3 minutes, stirring often. Add a splash of water if they are too thick to spread easily.
- 400 g refried beans
- 2 tbsp water
✅ Done when: beans are hot and easy to spread
Add beans and cheese
Spread a thick layer of the warm beans on each toasted half, then cover generously with the grated cheese.
- 400 g warm beans from step 2
- 200 g grated cheese
✅ Done when: beans and cheese cover the toast evenly
Bake until melted
Put the topped rolls back in the oven and bake for 8–10 minutes, until the cheese is melted and bubbling.
✅ Done when: cheese is melted and bubbling with light golden spots
Make the pico de gallo
While the molletes bake, mix the tomatoes, onion, chilli, coriander, lime juice and salt in a bowl to make a fresh .
- 2 tomatoes
- ¼ white onion
- 1 jalapeño or serrano chilli
- 2 tbsp coriander
- ½ lime juice
- 1 pinch salt
✅ Done when: ingredients are evenly mixed
Serve
Spoon the fresh over the hot molletes and serve right away.
- all of it from step 5
Toast the bread
Heat the oven to 200°C (400°F). Split the rolls in half lengthways and pull out a little of the soft middle. Spread the cut sides with the butter and toast on a tray for about 5 minutes, until lightly crisp and golden at the edges.
- 4
- 30 g soft butter
✅ Done when: lightly crisp and golden at the edges
Warm the beans
Warm the refried beans in a small pan over low-medium heat for 2–3 minutes, stirring often. Add a splash of water if they are too thick to spread easily.
- 400 g refried beans
- 2 tbsp water
✅ Done when: beans are hot and easy to spread
Add beans and cheese
Spread a thick layer of the warm beans on each toasted half, then cover generously with the grated cheese.
- 400 g warm beans from step 2
- 200 g grated cheese
✅ Done when: beans and cheese cover the toast evenly
Bake until melted
Put the topped rolls back in the oven and bake for 8–10 minutes, until the cheese is melted and bubbling.
✅ Done when: cheese is melted and bubbling with light golden spots
Make the pico de gallo
While the molletes bake, mix the tomatoes, onion, chilli, coriander, lime juice and salt in a bowl to make a fresh .
- 2 tomatoes
- ¼ white onion
- 1 jalapeño or serrano chilli
- 2 tbsp coriander
- ½ lime juice
- 1 pinch salt
✅ Done when: ingredients are evenly mixed
Serve
Spoon the fresh over the hot molletes and serve right away.
- all of it from step 5
The Story Behind the Dish
Molletes are pure Mexico City comfort food. The bolillo, a crusty white roll, arrived with French bakers in the 19th century, and Mexicans soon made it their own, pairing it with that other everyday staple, refried beans.
Toasted with melted cheese and topped with salsa, it became the go-to breakfast in homes, school canteens and cafés across the country.
⭐ Why It's Famous
Cheap, filling and ready in minutes, they are the definition of a Mexican home breakfast.
💡 Fun Fact
Popular variations add chorizo, bacon or ham under the cheese, or swap the salsa for sliced avocado.
Mexico City
19.43°N, -99.13°W
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