Open-Face Bean and Cheese Rolls (Molletes)

We swapped traditional white bolillo rolls for fiber-rich whole wheat and used fat-free beans and part-skim cheese to slash calories while keeping the classic cheesy comfort.

Ingredients

• 2 small whole wheat rolls (bolillo style), split lengthwise · 273 kcal
• 2/3 cup canned fat-free refried beans, warmed · 135 kcal
• 3/4 cup shredded part-skim mozzarella cheese · 237 kcal
• 1 medium Roma tomato, finely diced · 18 kcal
• 1/4 cup white onion, finely chopped · 10 kcal
• 1 tablespoon fresh jalapeño pepper, seeded and minced · 2 kcal
• 1 tablespoon fresh lime juice · 4 kcal
• 2 tablespoons fresh cilantro, chopped · 2 kcal
• A pinch of salt

Method

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

   

2. Place the whole wheat roll halves cut-side up on the baking sheet, and spread the warm fat-free refried beans evenly over each half.

   

3. Sprinkle the shredded part-skim mozzarella cheese evenly over the beans on each roll.

   

4. Bake in the preheated oven for 8 to 10 minutes until the bread is toasted and the cheese is melted and bubbly.

   

5. While baking, toss the diced Roma tomato, white onion, jalapeño, lime juice, cilantro, and a pinch of salt in a small bowl to make the fresh pico de gallo.

   

6. Remove the hot molletes from the oven, spoon the fresh pico de gallo over the melted cheese, and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.