Molletes with Deconstructed Guacamole recipe
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Ingredients
- 4 bolillo rolls, sliced in half lengthwise 4 tablespoons butter or margarine, softened 1 (20.5 ounce) can refried pinto beans 1 cup shredded mozzarella cheese 2 Roma tomatoes, thinly sliced 2 avocados from Mexico, peeled, pitted and sliced crosswise ½ small red onion, thinly sliced 2 tablespoons chopped fresh cilantro ½ teaspoon ground cumin ½ teaspoon salt 2 teaspoons extra-virgin olive oil 1 lime, sliced into rounds
Nutrition Info
- 814.6 caloriescarbohydrate: 96.8 gcholesterol: 61.3 mgfat: 36.9 gfiber: 17.6 gprotein: 27.8 gsaturatedFat: 13.8 gservingSize: -sodium: 999.6 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Molletes with Deconstructed Guacamole
Directions
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Preheat oven to 400 degrees F.
Place the bolillo roll halves cut side up on a baking sheet and spread each with 1/2 tablespoon of butter or margarine. Bake in preheated oven for 5 minutes.
Place refried beans in a microwave-safe bowl and microwave on high for 1 to 2 minutes until warm.
Divide the refried beans among the toasted rolls and spread evenly to the edges. Sprinkle each roll with 2 tablespoons of shredded mozzarella. Return rolls to oven and bake until cheese is melted, 7 or 8 minutes.
Remove from oven and top each roll with the sliced tomatoes, avocados, red onion and chopped cilantro. Sprinkle each roll with a pinch of cumin and a pinch of salt. Drizzle each roll with 1/4 teaspoon of olive oil.
Serve warm with fresh sliced lime.