Breakfast · 25 min · mexican

Molletes Poblanos

Bolillo rolls does the heavy lifting here, with refried black beans rounding it out. A Mexican breakfast that takes 25 minutes, start to finish. The macros do the talking: 22g protein, 68g carbs, and 18g fat in every 520-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 Bolillo rolls
• 2 cups Refried black beans
• 2 cups Oaxaca cheese
• 1.5 cups Pico de gallo
• 2 tbsp Butter

Steps

1. Split the bolillos and butter the cut sides, then toast under the broiler until golden.
2. Spread each half thickly with hot refried beans, edge to edge.
3. Blanket with shredded Oaxaca cheese.
4. Broil 3 minutes until the cheese melts, bubbles, and browns in spots.
5. Top with cool pico de gallo — the hot-cold contrast is the whole dish.
6. Serve immediately with coffee. The Pueblan breakfast of champions.

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