Not just for Day of the Dead – Molletes recipe

Ingredients

• 2 tins of pinto or kidney beans
• 2 tablespoons of sunflower oil
• 1 small onion very finely chopped
• 2 large tomatoes chopped into little cubes
• 2 garlic cloves finely chopped
• 2 teaspoons of ground cumin
• 2 chillies finely chopped
• salt and pepper
• 2 tablespoons of chopped coriander
• 250g grated mozzarella
• One french stick (or you can use any bread rolls)

Instructions

Refried Beans:

1. Gently heat the kidney beans on a pan and cook for five minutes. Mash the beans with a potato masher until you have a puree but leaving some chunks of beans.
2. Fry the onions gently until they soften and brown a bit then add the tomatoes, garlic cumin and chillies and cook for another minute.
3. Add the beans and gently cook for twenty minutes then set aside.
4. Season with salt and pepper and stir in the coriander leaves.

Make up the Molletes: Heat the oven to 180 degrees.

1. Halve and cut the french sticks to the size you would like.
2. Spread some refried beans on each piece of bread.
3. Top each mollete with the grated mozzerella.
4. Bake in the oven for about ten minutes until the cheese has melted and is bubbling.

Make a Salsa:

1. Mix the following in a bowl - finely chopped onions, finely cubed tomatoes, a little fresh chilli finely chopped and some chopped coriander leaves. Season with salt and pepper and lime juice. The amounts are not important it is down to personal taste.

To Finish:

1. Top the hot molletes with the salsa and tuck in!