Meet The Ultimate Mexican Breakfast: Vegetarian Molletes | Sweet Heat with Rick Martinez

refried beans

🥗Healthier: black bean puree

💰Cheaper: canned beans

Black bean puree offers a different flavor while being lower in fat.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide sweetness without heat.

Open bolillo rolls and prepare to toast them.

Chop 3/4 of an onion; add half to refried beans and the other quarter to pico de gallo.

Peel and grate 3 garlic cloves.

Chop 1 red tomato and 2 serrano peppers for pico de gallo; add seeds if you like heat.

Prepare a salsa with sour cream, thinned with milk, chopped chipotle, adobo sauce, and half the garlic; mix and taste for seasoning.

Heat a 12-inch cast iron skillet on high and add 3 tablespoons of extra virgin olive oil.

Add chopped onions and garlic to the skillet; sauté until browned and caramelized (about 5 minutes).

Add canned or homemade beans to the skillet; stir occasionally and mash with a potato masher until thick and creamy, adding water if needed.

Heat a non-stick skillet and add 2 tablespoons of extra virgin olive oil for the cheese.

Sear queso panela cheese in the non-stick skillet until browned and crispy on the outside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens