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Mexican classic breakfast made with crusty bread cut in half toasted with butter , covered with refried beans and melted cheeses. Normally it is finished with fresh salsa like the classic pico de gallo.
10 mins
10 mins
0 mins
20 mins
4 people
Calories: 964kcal



  • 4 small baguette cut in half and then crosswise
  • 2 teaspoons butter I use vegan
  • 1 ½ cup of refried beans
  • 7 oz of grated cheese

Pico de gallo

  • 2 large tomatoes without their juice and diced
  • ½ cup small onion diced
  • 1 serrano pepper minced
  • ¼ bunch cilantro
  • Salt to taste


  • Turn on the broiler or the oven.
  • Cover one side of each half of the bread with butter and place on the baking sheet and put in the oven until toasty, you could also use a hot skillet or a griddle.
  • Spread beans side to side on each piece of bread. Top each one with grated cheese.
  • Bake the molletes until the cheese is melted. Serve with one or two tablespoons of pico de gallo.


Calories: 964kcal | Carbohydrates: 141g | Protein: 39g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 2366mg | Potassium: 568mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1378IU | Vitamin C: 15mg | Calcium: 599mg | Iron: 9mg
Course: Breakfast
Cuisine: Mexican vegan
Diet: Vegan
Keyword: authentic mexican food, vegan mexican breakfast, vegan refried beans
Author: Piloncillo&Vainilla