Molletes (Mexican Bean and Cheese Melts)

Method

1. 1
   • onion1
   • tomato2
   • fresh chilli1
   • fresh cilantro3 tbsp
   • lime juice1 tbsp
   • saltto taste

   Mix the fresh salsa — Make the pico de gallo first so it has time to sit: stir the diced tomato, diced onion, chilli, cilantro, lime juice and a good pinch of salt together in a small bowl and set it aside.

2. 2
   • black beans480 g
   • onion1
   • vegetable oil2 tbsp

   Refry the beans — Heat the oil in a frying pan over medium heat and cook the chopped onion for 5 minutes until soft and translucent. Add the beans with 4 tablespoons of water and mash them with the back of a spoon, cooking for another 3 minutes until you have a thick paste that holds a line when you drag the spoon through it.

   ⏱8 min
3. 3
   • black beans480 g
   • butter2 tbsp

   Toast the buttered bread — Heat the oven grill to high. Butter the cut faces of the bread and toast them under the grill for about 2 minutes, until the edges are golden and the surface is dry enough to hold the beans without going soggy.

4. 4
   • black beans480 g
   • oaxaca cheese250 g

   Melt the cheese under the grill — Spread each half thickly with the warm beans, right to the crust, and blanket them with the grated oaxaca cheese. Return to the grill for 4-5 minutes, until the cheese has melted into a sheet and browned in blisters at the edges.

   ⏱5 min
5. 5
   • oaxaca cheese250 g
   • lime juice1 tbsp

   Crown with salsa and serve — Lift the pico de gallo out with a slotted spoon so the juice stays behind, spoon it over the molten cheese and serve while the cheese still pulls.