A practical Mexican breakfast, molletes are made by topping a slightly stale baguette with mashed beans and reduced-fat cheese, then baking it. This low-calorie recipe makes good use of leftover bread and is also ideal as a late-night snack.
Soak the dried beans in plenty of water for sixty minutes.
Drain the beans and boil them in fresh water for thirty minutes, until tender.
Mash the cooked beans with the onion and tomato using a fork.
Split the bread lengthwise and spread it with the bean mash. Scatter the reduced-fat cheese over it and bake in an oven preheated to 200°C / 390°F for fifteen minutes, until the cheese melts.
Sprinkle with hot pepper and cilantro, then serve hot.
If the bread is very stale, moisten it lightly before baking; otherwise, the edges will become too hard. Allergens: contains gluten (bread) and dairy products (cheese).
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