MOLLETES WITH DECONSTRUCTED GUACAMOLE

Molletes with Deconstructed Guacamole image

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!

Provided by Avocados from Mexico

Categories Trusted Brands: Recipes and Tips Avocados from Mexico

Time 30m

Yield 4

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 999.6 mg, Sugar 4.6 g