This is the perfect brunch or lunch option. Hollowed out baguettes are filled with refried beans and topped with Cheddar and mushrooms and served alongside a tomato salsa.
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Yields:
4
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
385
Ingredients
For the molletes
2 part-baked baguettes
430 g pouch or tin refried beans, we used Gran Luchito
100 g Cheddar, grated
1 Tbsp. olive oil
300 g portabellini mushrooms, sliced
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. ground coriander
For the pico de Gallo
150 g cherry tomatoes, roughly chopped
1/2 onion, finely chopped
1 fresh jalapeño or green chilli, deseeded and finely chopped
Small handful coriander, finely chopped
Juice 1 lime
Directions
Step 1For the molletes, bake the baguettes according to packet instructions. Set aside to cool. Adjust the oven temperature to 200°C (180°C fan) mark 6.
Step 2Meanwhile, make the pico de gallo. In a medium bowl, mix all the ingredients with some seasoning; set aside.
Step 3When the baguettes are cool, cut in 1/2 lengthways and scrape out a little of the soft bread centre, see GH Tip. Put the bread halves on a baking tray and spread over the refried beans. Sprinkle over the Cheddar. Cook in the oven for 7min, or until the cheese has melted.
Step 4Meanwhile, heat the oil in a large frying pan over high heat. Cook the mushrooms for 7-8min, or until tender and any moisture in the pan has evaporated. Stir through the spices and cook for 1min.
Step 5To serve, top the baguettes with the mushrooms and serve with the pico de gallo.
GH Tip
Whizz the scraped-out bread to make breadcrumbs and freeze for future use.
Per serving:
Calories: 385
Protein: 19g
Total fat: 13g
Saturates: 6g
Carbs: 42g
Total sugars: 4g
Fibre: 9g
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