Great for lunch, dinner or an afternoon snack these Mexican open-faced sandwiches are essentially the Latin version of beans on toast. While you can make homemade refried beans if you like, using a store-bought version make these a fifteen minute meal you won’t be able to get enough of.
- 2 Tbsp butter
- 6 small crusty rolls, split
- 1 ½ cups refried beans, homemade or canned
- 1 ½ cups cheddar cheese
- 1 ripe avocado, peeled and chopped
- Sour cream
- Onion sprouts or shredded lettuce
Prep and Cook
- 1Heat broiler to high and line a rimmed baking sheet with foil.
- 2Smear butter over the roll halves and place them on the prepared baking sheet, cut sides up. Broil until lightly toasted, about two minutes. Remove from oven.
- 3Divide the beans evenly between the rolls, spooning about two tablespoons worth on each. Sprinkle each with an equal amount of cheese.
- 4Return rolls to the broiler and head until beans are warmed through and cheese is melted, but not too browned, about 2 minutes.
- 5Remove from the oven and cool slightly. Serve with chopped avocado, salsa, sour cream and sprouts.
Tagged under: sandwiches,open faced sandwiches,Mexican recipes,family-friendly Mexican recipes,Molletes