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Cheesy Black Bean Toast with Pico de Gallo (Molcahetes)
Sylvia Melendez-Klinger, MS, RD, Grain Foods Foundation
Beans are an oft-overlooked sandwich topping that pairs perfectly with cheese, salsa and other sandwich standbys. See for yourself with this quick and easy recipe.
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Prep Time
7
minutes
mins
Cook Time
8
minutes
mins
Total Time
15
minutes
mins
Course
Side Dish, Snack
Cuisine
Mexican
Servings
4
people
Ingredients
1x
2x
3x
6
in.
bolillos or large Kaiser rolls
sliced in half, lengthwise
1
can
seasoned low fat refried black beans
16 oz
2
cups
shredded Chihuahua cheese or Mozzarella cheese
shredded
6
tomatoes preferably Roma (or 3 large tomatoes)
diced
1/2
medium onion
finely chopped
1
clove garlic
finely minced
2
serrano or jalapeño peppers
finely chopped
3
Tbsp
fresh cilantro
chopped
1
Juice of 1 lime
1/8
tsp
oregano finely crushed
1/8
tsp
salt
optional
1/8
tsp
pepper
1/2
Hass avocado
diced
Instructions
Preheat oven to 350° F.
In a medium mixing bowl, combine all the salsa ingredients; set aside.
On a medium platter, split the rolls. With a medium spatula, spread refried beans onto each half bread; sprinkle cheese among all the breads.
Bake for 5 to 8 minutes or until cheese is melted and hot.
Notes
Try this tasty recipe for Cheesy Black Bean Toast with Pico de Gallo, which is not only packed with grains but is also under 500 calories.
Keyword
Avocado, Beans, Cheese
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