- Molletes are a Mexican dish, usually made with refried beans, cheese and salsa. I’ve tweaked the recipe a bit, using a quick homemade bean chilli and fresh avocado. It’s more effort, but it makes for a lovely fresh sunday brunch. Using part baked rolls is a good trick to make sure they don’t go hard in the oven, but you can use regular bread rolls instead. You should be able to find chipotle powder or paste in UK supermarkets, but you could also substitute a teaspoon of smoked paprika and some regular chili flakes or powder.
Makes 8
- 4 part baked bread rolls
- 400g tin of black beans, drained
- 3 tablespons tomato puree
- 50ml water
- 1 medium red onion
- 1/2 teaspoon chipotle chili powder or chipotle paste to taste
- 1/2 teaspoon garlic powder (or a crushed clove of garlic)
- about 100g meltable cheese of your choice, cheddar or mozzarella would both work well
- pinch of salt
- 2 ripe avocados
- small bunch of coriander
- 20 cherry tomatoes
- juice of 1 lime
- sugar
- olive oil
Fry the red onion with a spoonful of oil in a saucepan over a medium heat for about 5 minutes or until the onions have browned. Once the onions have browned add the water, tomato puree, black beans, chipotle, garlic, salt and a pinch of sugar.Turn down to a low heat and simmer for about 10 minutes, stirring occasionally.
Meanwhile, pre-heat the oven to about 160c.
Dice the avocado, quarter the cherry tomatoes and chop the coriander finely. Mix together in a bowl with the lime juice and a pinch of sugar. You can add a little chopped chili or some dried chili flakes if you want more spice kick. Pop it in the fridge while you finish the molletes.
Slice the rolls in half and pop them cut side up on a large baking tray. Drizzle each with a little Olive Oil and then top with the bean chilli and the sliced or grated cheese. Bake in the preheated oven for about 10 minutes, or until the rolls have browned and the cheese melted.
Serve topped with the avocado and tomato salad. ¡Buen provecho!
