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Mexican Toast (Mollete) with Refried Beans
and cheese / pico de gallo / coriander green beans

Active: 30 Total: 30

Mollete are perfect for busy weeknights. Quick to prepare, fresh and comforting, and using an easy protein base from a can of refried beans, these are worthy of a spot in the regular dinner rotation. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Pico de Gallo:
  • Onions, medium and white - 1/2, chopped
  • Jalapenos - 1, chopped
  • Tomatoes, roma - 6, chopped
  • Cilantro leaves - 2 Tbsp, chopped
  • Oil, cooking - 1 tsp
Mexican Toast with Refried Beans:
  • Bread, preferably a soft French-style loaf - 8 slices (sub hoagie rolls or baguette, sliced lengthwise)
  • Oil, olive - 2 Tbsp
  • Garlic - 1 clove, peeled
  • Beans, refried (14 oz / 397 g) - 1 cans
  • Cheese, shredded cheddar or Mexican blend - 4 oz
Coriander Green Beans:
  • Green beans - 1 lb, trimmed
  • Oil, cooking - 1 Tbsp
  • Coriander, ground - 1 tsp
  • Lime juice - 2 tsp

Nutrition Facts

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Prep

  1. Green beans / Onions / Jalapenos - Prep as directed. Store green beans in one container. Combine onions and jalapenos in another container. (Can be done up to 5 days ahead)

  2. Tomatoes / Cilantro - Prep as directed.

  3. Make pico de gallo - Combine onions, jalapenos, tomatoes, cilantro, and cooking oil (portion for pico). Season with some salt.

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Make

  1. Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.

  2. While broiler heats up, place a large skillet or wok with cooking oil (portion for green beans) over medium-high heat. Add green beans and saute, letting the beans brown lightly on the bottom of the pan, until tender and lightly charred, 2 to 3 minutes. Season with ground coriander and some salt and pepper. Squeeze lime juice over top. Cover to keep warm.

  3. Spread bread out on a sheet pan. Slide sheet pan under the broiler, turning halfway through cooking, until golden brown on both sides. (Keep a close eye on it to prevent burning.)

  4. Remove bread from sheet pan and brush with olive oil. Rub the peeled garlic clove onto the bread (this will give all of the bread a light garlic flavor).

  5. Stir refried beans and then spread them over top of bread. Sprinkle with cheese. Return bread to the oven and broil just until cheese is melted, 1 to 3 minutes.

  6. Top bread with pico de gallo. Enjoy with green beans on the side.

Nutrition Facts

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Reviews

Ratings

Original (34)
Gluten-free (2)
Paleo (5)
Vegetarian (9)

Most Helpful

This was Rated as “gas” by our teenagers. So simple but delicious. Perfect for a school night dinner. I used leftover refried beans and pico de gallo to make juevos rancheros for breakfast.

By: Heather
Posted: Aug 09, 2022
Diet: Original
1 Helpful

24 reviews

Loved this! Felt like comfort food. Followed directions exactly.

By: Jennifer
Posted: Sep 13, 2022
Diet: Original
0 Helpful

Delicious, easy and a hit!

By: Trina
Posted: Sep 07, 2022
Diet: Original
0 Helpful

We made a modified version of this with sope shells instead of toast. And store bought pico. It was quite tasty and super quick to make!

By: Michelle
Posted: Sep 02, 2022
Diet: Original
0 Helpful

Had to mix the beans with a little salsa to make them spreadable. Also they broiled way too fast!

By: Caitlin
Posted: Aug 30, 2022
Diet: Vegetarian
0 Helpful

The green beans. Are you kidding me? *Chef’s kiss* The sandwiches were good too. The husband liked them even though he doesn’t love beans or vegetarian dishes. So that’s a win. :)

By: Kristin
Posted: Aug 18, 2022
Diet: Original
0 Helpful

Yum! Would make again - might use tostadas next time instead of bread.

By: Stephanie
Posted: Aug 17, 2022
Diet: Vegetarian
0 Helpful