Molletes with Deconstructed Guacamole

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!

INGRIDIENT

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

DIRECTION

Step: 1

Preheat oven to 400 degrees F.

Step: 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.

Step: 3

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

Step: 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.

Step: 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.

Step: 6

Serve warm with fresh sliced lime.

NUTRITION FACT

Per Serving: 815 calories; protein 27.8g; carbohydrates 96.8g; fat 36.9g; cholesterol 61.3mg; sodium 999.6mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb