Name: Molletes
Yield: 4 Servings
Ingredients: 1 cup vegetable oil; 2 large onions, chopped; 2 15.5-oz. cans pinto beans, rinsed; 1 bay leaf; Kosher salt; 1 medium tomato, halved crosswise, seeds removed, chopped; ½ small red onion, chopped; 2 Tbsp. chopped cilantro; 1 Tbsp. chopped seeded jalapeño; Juice of ½ lime; Kosher salt; 4 Tbsp. salted butter, room temperature; 2 telera rolls, bolillos, birotes, or other crusty rolls, halved lengthwise; 1 lb. Oaxaca cheese, pulled into strings, or Monterey Jack, coarsely grated; 4 large eggs, fried; 1 avocado, thinly sliced; ⅓ cup pickled or sliced red onion; Hot sauce (for serving)

Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

My favorite thing about molletes is that they’re an open-faced blank canvas, as simple as they are flexible. This version has all the essentials, and makes for a hearty on-the-go breakfast, but can easily be dressed up to become the star of a fabulous brunch—add chorizo or bacon for a meatier variation, or summer squash blossoms or roasted poblanos for a lighter take. —Rosalyn Vera, Cocina Luchadoras, Baltimore, MD

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

What you’ll need

Dutch Oven
$100 At Amazon
Potato Masher
$18 $15 At Amazon
Cutting Board
$10 At IKEA
Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes

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Recipe notes

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