Mollete is an open-faced breakfast sandwich served on bolillos that's a popular morning meal throughout Mexico. It’s also served as a starter at weekend brunch. This vegan Mollete has protein-packed beans, plant-based chorizo, and gooey vegan white cheese. Bolillos can be found in any Latin market and conventional grocery stores in most major US cities. If you can’t find bolillos in your neck of the woods, don’t sweat it. Standard French bread (cut into 6-inch slices) or plain hoagie rolls make for excellent substitutes.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Breakfast, Lunch
Cuisine: Mexican
Servings: 4
Calories: 1457kcal
Author: Eddie Garza
Ingredients
4bolillos
8teaspoonsvegan butter
1cuprefried black beans
1 to 1½cupsGarbanzorizoor store-bought
vegan chorizocooked
½ to 1cupvegan shredded white cheese
1avocadosliced (garnish)
1 to 2cupsPico de Gallogarnish
1limequartered (garnish)
Instructions
Preheat the oven to 350°F.
Cut the bolillos open. Spread 1 teaspoon of butter on the sliced side of each half. Place the bolillo halves on a baking sheet facing up and toast for 5 minutes, or until the edges are golden and crispy. Remove from the oven.
Spread 2 tablespoons of refried black beans evenly over each bread half. Top the beans with 2 to 3 tablespoons of Garbanzorizo or chorizo.
Sprinkle 1 to 2 tablespoons of the shredded cheese over each half and place back in oven for 5 minutes, or until the cheese has melted.
Serve with the garnishes of your choice.
Notes
COOKING TIP: For a sweet mollete, spread butter on the bread and sprinkle each half with 1 teaspoon of sugar. Toast for 5 to 7 minutes or until the edges are golden brown. Sprinkle with cinnamon and serve.