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Mini Molletes de Frijoles (Mexican Bruschetta with Beans)
1 tablespoon extra-virgin olive oil
2 cups cooked pinto beans
1 tablespoon water, or more as needed
3 tablespoons butter
1 baguette, sliced 3/4-inch thick
10 1/2 ounces Oaxaca cheese, shredded
2 tablespoons pico de gallo, or to taste
Heat oil in a large skillet over medium heat. Add beans and water; mash until soft and heated through, about 5 minutes.
Spread butter on baguette slices; arrange on a toaster oven tray.
Bake in the toaster oven until golden, 2 to 3 minutes. Spread beans on top. Cover with Oaxaca cheese.
Bake in the toaster oven until cheese is melted and lightly browned, 5 to 7 minutes. Transfer to a serving platter. Garnish with pico de gallo.
Mini Molletes de Frijoles (Mexican Bruschetta with Beans), recipe
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