Molletes (Mexican Bean and Cheese Sandwiches)

If you want to make the refried beans start by roughly chopping 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a glug of oil over medium heat for 5-7 minutes.  Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground black pepper, and 1/2 cup water (or stock). Simmer for a few minutes until heated through.  Combine the bean mixture in a blender or food processor. Salt to taste.

If you're making fresh Pico de Gallo start by giving the veggies a good rinse.  Chop up 2 tomatoes, 1/2 onion, 1/2 jalapeno, and 15-20 sprigs cilantro.  Add to a mixing bowl along with 1/4 teaspoon salt and the juice of 1/2 lime.  Combine well and take a taste for seasoning, adding more salt or lime juice if necessary. 

Cut the bread rolls in half and bake them in a 400F oven for a few minutes before adding any toppings -- this will help crisp them up.  You can optionally add a layer of butter to each roll.

Top each roll with a layer of beans and shredded cheese.  Bake for 3-5 minutes or until the cheese is thoroughly melted.

Top with freshly made Pico de Gallo and serve immediately.  Enjoy!