Spice up your lunch game with our Mollettes - Mexican Bean Sandwich recipe! This flavorful sandwich that tastes like pizza on a roll, features smushed pinto beans and fresh salsa, all served with a layer of melty cheese. Our easy-to-follow recipe guide will show you how to create this delicious sandwich in the comfort of your own home.
This is perfect for a satisfying and nutritious lunch or even as a dinner served with a side salad, this Mexican Bean Sandwich is sure to become a new favorite. Check out our recipe and enjoy the ultimate taste of Mexican-inspired cuisine today!
Why you'll love this
Flavorful and Nutritious
This sandwich is bursting with flavor and nutrition, thanks to the mix of hearty beans, fresh vegetables, and spicy seasonings. It's a great way to enjoy a satisfying and nutritious lunch that will keep you fueled throughout the day.
Easy to Make
Despite its impressive flavor, this sandwich is actually quite easy to make. Our step-by-step recipe guide will walk you through every step, so you can create this delicious sandwich with confidence. It's a great option for anyone who wants a quick and easy lunch without sacrificing taste or nutrition.
Ingredients for Mexican Bean Sandwich
- Pinto beans: Pinto beans soft flavor means the mashed beans take on the nuances of flavor of the stock and onion and garlic for a multi dimensional result. You could sub in black beans here, but their flavor does tend to be stronger than pintos which means the additonal flavors when cooking this might be more subtle.
- Chicken stock: You'll want a high quality chicken stock here to really elevate the flavors that infuse those beans during cooking, however, vegetable stock also work incredibly well to make this vegetarian friendly.
- Bread rolls: You'll want small crusty rolls here, they add a firm foundation for the bean filling. You could substitute with a baguette and slice up if bread rolls aren't readily available.
- Onions and garlic: These two flavor powerhouses add flavor dimension to the beans. If you cannot eat either or both, the stock alone adds flavor, however, I do not recommend leaving these out unless necessary.
- Cheese: If you're lucky enough to be able to get your hands on queso Oaxaca do not substitute, but for those of us who don't live in or near Mexico
- Tomatoes & chillies: The juicy tomatoes and chillies pair together to add acidity to round out this dish. It's not complete without that salsa, though, if fresh tomatoes are hard to get a hold of or you're pressed for time storebought salsa would also work here. You'll want the chunky stuff though!
See recipe card for quantities.
FAQ's for the best Mexican Bean Sandwich
How much dry pinto beans do you need for Mollettes?
1 cup of uncooked dry pinto beans weighs 180 grams and will equal the 3 cups of cooked beans required for your Mollettes.
What is a good oaxaca cheese substitute?
As per substitutions on this website; for those of us unlucky to live in or near Mexico, the best substitute is mozzarella cheese, you want the fresh stuff here so it's melty and lends a soft cheese flavor that doesn't overpower the beans and salsa.
Other sandwiches you'll enjoy
How to make Mexican Bean Sandwich:
Place the tomatoes, cilantro, chilies, onion and salt in a bowl and toss to combine. Set aside.
Place the coconut oil or lard in heavy frying pan on medium heat. Add in the garlic and onion and stir through, cooking until translucent and soft, approximately 8 minutes.
Meanwhile, heat the grill or broiler on high.
Add the stock and beans and continue cooking, mashing until the beans are smooth and the mixture is a thick soup.
Season and set aside to keep warm.
Remove the insides of your rolls and place on a lined baking tray under the broil until lightly toasted.
Remove and place ¼ of the beans mixture in the center of the rolls and top with the grated cheese and return to the boiler until the cheese has melted.
Remove and top each portion with the fresh salsa.
Serve immediately.
Mexican Bean Sandwich
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Lunch
- Cuisine: Mexican
Description
Mollettes - Mexican Bean Sandwich recipe is like eating a pizza made of bread, filled with beans and finished with melty cheese and fresh salsa - it makes no sense how, but this sandwich is both comforting and satisfying whilst also being light and filling.
Ingredients
Salsa
500 grams / 1 pound plum tomatoes, roughly chopped
⅓ cup cilantro, roughly chopped
6 serrano chilies, stem and seeds removed, finely chopped
1 medium onion, finely chopped
½ teaspoon sea or kosher salt
Beans
108 grams / ½ cup coconut oil or lard
4 cloves garlic, minced
1 small onion, finely chopped
500 milliliters / 2 cups chicken stock
3 cups canned pinto beans, drained and rinsed
For the rolls
4 bolillos or kaiser rolls
250 grams / 8.8 ounces queso Oaxaca, grated or a substitute like mozzarella
Instructions
- Place the tomatoes, cilantro, chilies, onion and salt in a bowl and toss to combine. Set aside.
- Place the coconut oil or lard in heavy frying pan on medium heat. Add in the garlic and onion and stir through, cooking until translucent and soft, approximately 8 minutes.
- Meanwhile, heat the grill or broiler on high.
- Add the stock and beans and continue cooking, mashing until the beans are smooth and the mixture is a thick soup.
- Season and set aside to keep warm.
- Remove the insides of your rolls and place on a lined baking tray under the broil until lightly toasted.
- Remove and place ¼ of the beans mixture in the center of the rolls and top with the grated cheese and return to the boiler until the cheese has melted.
- Remove and top each portion with the fresh salsa.
- Serve immediately.
Notes
Adapted from Saveur
Nutrition
- Calories: 715 calories per serve
Keywords: sandwich, mexican recipe
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