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Refried Beans Molletes

  • Prep 15 min
  • Total 45 min
  • Ingredients 7
  • Servings 8

Ingredients

1
can (11 oz) Pillsbury™ refrigerated crusty French loaf
1
can (15 oz) Progresso™ black beans, undrained
Chicken broth or water, if desired
1
tablespoon vegetable oil
1/4
cup finely chopped onion
8
oz sliced mozzarella or provolone cheese
Pico de gallo salsa (red salsa), if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mollete
Calories
270
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
560mg
23%
Potassium
240mg
7%
Total Carbohydrate
32g
11%
Dietary Fiber
4g
15%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Sweet Molletes: Bake crusty French loaf as directed on can; cool 5 minutes. Cut in half lengthwise. Spread 1 tablespoon butter or margarine on cut side of each half. Bake 15 minutes longer. Immediately sprinkle 1 tablespoon sugar over butter on each.

Serve any leftover refried beans with tomato-based rice or eggs.

Directions

  • 1 Heat oven to 350°F. Bake crusty French loaf on ungreased cookie sheet as directed on can.
  • 2 Meanwhile, in blender or food processor, place beans with liquid from can; cover and blend until smooth (add chicken broth to thin if necessary).
  • 3 In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 1 to 2 minutes or until tender, stirring constantly. Stir in the blended beans; cook uncovered 1 to 2 minutes or until thickened, stirring constantly.
  • 4 Carefully cut baked crusty French loaf in half lengthwise; place on cookie sheet, cut sides up. Spread refried beans on cut sides of loaf; top with cheese.
  • 5 Bake about 10 minutes or until cheese is melted. Top with salsa; cut each half into 4 molletes. Serve immediately.

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