Molletes

Serves 4

Ingredients:

Refried Beans:

1 c. vegetable oil

2 large onions, chopped

2 15.5-oz. cans pinto beans, rinsed

1 bay leaf

Kosher salt

Pico de Gallo:

1 medium tomato, seeds removed and chopped

1/2 small red onion, chopped

2 T. chopped cilantro

1 T. jalapeno, seeded and chopped

Juice of 1/2 lime

Kosher salt

Eggs and Assembly:

4 T. plant-based butter (such as Earth Balance)

2 telera rolls, bolillos, birotes, or other crusty rolls, halved lengthwise

1 lb. plant-based shredded cheese (such as Daiya)

4 plant-based eggs (such as Just Egg)

1 avocado, thinly sliced

1/2 c. pickled or sliced red onion

Hot sauce (for serving)

Directions:

Refried Beans:

1. Heat oil in a medium Dutch oven or other heavy pot over medium heat. Add onions and cook, stirring, until just beginning to turn golden brown, about 10-14 min. Stir in beans and add bay leaf. Cook, stirring occasionally, until beans begin to soften and fall apart, about 9-11 minutes. Season beans with salt and remove from heat. Remove and discard bay leaf. Mash beans until smooth and spreadable.

Note: Beans can be made up to 3 days ahead. Let cool, cover, and chill.

Pico de Gallo:

1. Toss tomato, onion, cilantro, jalapeno, and lime juice in a small bowl to combine. Season with salt.

Eggs and Assembly:

1. Heat broiler. Generously butter cut sides of rolls and place, buttered side up, on a rimmed baking sheet. Broil until butter is melted, about 1 minute. Remove from broiler and spread 1/3 c. refried beans over cut side of each roll half and arrange cheese down center. Broil until cheese is melted, about 2 min.

2. Top each mollete with egg, then pico de gallo, avocado, and pickled onions. Serve with hot sauce.