easy mexican vegetarian recipes

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.


Makes 12

You’ll Need

  • 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
  • Salsa
  • Sour cream
  • Onion sprouts or shredded lettuce

Prep and Cook

  • Heat broiler to high and line a rimmed baking sheet with foil.
  • Smear 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.
  • Divide the beans evenly between the rolls, spooning about two tablespoons worth on each. Sprinkle each with an equal amount of cheese.
  • Return rolls to the broiler and head until beans are warmed through and cheese is melted, but not too browned, about 2 minutes.
  • Remove from the oven and cool slightly. Serve with chopped avocado, salsa, sour cream and sprouts.


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