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Chorizo and Black Bean Molletes Recipe

Essentially Mexican grilled cheese, molletes are the perfect way to use up leftover black beans.
Chorizo and Black Bean Molletes Recipe
Photo by Matt Zuras

Servings: 4
Prep time: 15 minutes
Total time: 40 minutes


½ pound|230 grams dried black beans, soaked overnight (you can also use 2 cups canned black beans, rinsed and drained)
kosher salt
2 tablespoons vegetable oil
1 pound|454 grams fresh ground chorizo
4 bolillos or crunchy French baguette, halved lengthwise
1 pound|454 grams Oaxaca cheese (any white semi-hard cheese for melting is a good substitute), grated
cilantro leaves, for garnish
pickled onions
tomatillo salsa


  1. Place the beans in a medium saucepan and cover with water. If you have it, toss in some garlic cloves, epazote, and some onion for extra flavor. Bring to a boil and cook until the beans are soft, about 40 minutes. Strain, reserving some cooking liquid. Transfer the beans to a blender and purée until chunky. Add some cooking liquid if you need it to help it blend. Season with salt and keep warm.
  2. Heat the oil in a medium skillet over medium-high. Add the chorizo and cook until crispy, 6 to 8 minutes. Keep warm.
  3. Heat the oven to 350°F. Spread some black beans onto each half of bread and top with chorizo and cheese. Place on a baking sheet and bake until the cheese has melted and the bread is crispy, about 10 minutes. Garnish with the cilantro leaves, pickled onions, and tomatillo salsa.

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