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 calories
carbohydrate: 96.8 g
cholesterol: 61.3 mg
fat: 36.9 g
fiber: 17.6 g
protein: 27.8 g
saturatedFat: 13.8 g
servingSize: -
sodium: 999.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F.

  2. 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.

  3. Place refried beans in a microwave-safe bowl and microwave on high for 1 to 2 minutes until warm.

  4. 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.

  5. 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.

  6. Serve warm with fresh sliced lime.

Recipe Yield

4 servings

Recipe Note

Open-faced refried bean and cheese sandwiches, topped with tomatoes, fresh avocados from Mexico, red onion and cilantro. My own twist on this Mexican comfort food!

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