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Refried Beans Molletes
Prep 15min
Total45min
Ingredients7
Servings8
Ingredients
1can (11 oz) Pillsbury™ refrigerated French bread
1can (15 oz) Progresso™ black beans, undrained
Chicken broth or water, if desired
1tablespoon vegetable oil
1/4cup finely chopped onion
8oz sliced mozzarella or provolone cheese
Pico de gallo salsa (red salsa), if desired
Directions
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1
Heat oven to 350°F. Bake French bread 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 French bread 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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Sweet Molletes: Bake French bread 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.
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