High-Protein Molletes Recipe

Learn how to make these homemade high-protein Mexican molletes - the best easy breakfast or lunch recipe packed with fiber and nutrients. This foolproof recipe transforms simple ingredients into a wholesome meal with creamy refried beans enhanced with protein-rich Greek yogurt and topped with melted cheese and fresh pico de gallo.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

10 mins

Serves:

4 molletes (8 halves)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 whole grain bolillo rolls or small baguettes, split lengthwise (substitute: whole grain crusty bread rolls)</li><li class="ingredients-single-item">400g black beans, drained and rinsed</li><li class="ingredients-single-item">150g plain Greek yogurt (0% fat)</li><li class="ingredients-single-item">1 tablespoon olive oil</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 teaspoon ground cumin</li><li class="ingredients-single-item">1/2 teaspoon dried oregano</li><li class="ingredients-single-item">1/4 teaspoon smoked paprika</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">200g low-fat shredded cheese (Mexican blend or mozzarella)</li><li class="ingredients-single-item">For the pico de gallo:</li><li class="ingredients-single-item">3 medium tomatoes, diced</li><li class="ingredients-single-item">1 small red onion, finely diced</li><li class="ingredients-single-item">1 jalapeño, seeded and minced (optional)</li><li class="ingredients-single-item">30g fresh cilantro, chopped</li><li class="ingredients-single-item">Juice of 1 lime</li><li class="ingredients-single-item">Salt to taste</li><li class="ingredients-single-item">Optional toppings:</li><li class="ingredients-single-item">1 avocado, sliced</li><li class="ingredients-single-item">30g cotija cheese, crumbled (substitute: feta cheese)</li><li class="ingredients-single-item">Hot sauce</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 405 calories

🥑 Fat: 16 g

🧈 Saturated Fat: 5 g

🍞 Carbohydrates: 20 g

🍭 Sugar: 6 g

🍗 Protein: 30 g

🫀 Cholesterol: 380 mg

🧂 Sodium: 380 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or potato masher</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C with a rack positioned in the middle. Line a baking sheet with parchment paper and set aside. This preparation ensures your molletes will cook evenly and won't stick to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the pico de gallo by combining the diced tomatoes, red onion, jalapeño (if using), cilantro, lime juice, and salt in a medium bowl. Stir well and set aside to allow the flavors to meld together. The acid in the lime juice will slightly "cook" the onions, softening their harsh bite.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Browning the garlic can make it bitter, so watch it carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the drained black beans, cumin, oregano, and smoked paprika to the pan. Cook for 2-3 minutes, stirring occasionally. The spices will become aromatic, indicating they're releasing their flavors into the beans.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the bean mixture to a food processor and add the Greek yogurt. Pulse until you achieve a smooth but slightly textured consistency - think refried beans with some body rather than a completely smooth puree. The Greek yogurt adds creaminess and a significant protein boost. If you don't have a food processor, use a potato masher directly in the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Taste the bean mixture and season with salt and pepper as needed. The beans should be well-seasoned as they form the flavor base of your molletes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the split rolls cut-side up on the prepared baking sheet. Toast them in the preheated oven for about 3-4 minutes until lightly golden. This pre-toasting step is crucial as it creates a barrier that prevents the bread from becoming soggy once topped.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the bread from the oven and spread a generous layer of the bean mixture on each half. The warm, toasted surface will help the beans spread more easily. Leave a small border around the edges for easy handling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the shredded cheese evenly over the bean layer. Return the molletes to the oven and bake for 5-7 minutes, or until the cheese has melted completely and is beginning to bubble and brown in spots. The browning adds flavor complexity through the Maillard reaction.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the molletes from the oven and immediately top with generous spoonfuls of the fresh pico de gallo. The contrast between the hot, melted cheese and cool, fresh salsa creates a delightful temperature and texture contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>If desired, garnish with sliced avocado, crumbled cotija cheese, and a drizzle of hot sauce. Serve immediately while the molletes are still warm and the cheese is at its stretchiest. Enjoy this protein-packed meal that delivers a wonderful blend of flavors and textures!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in High-Protein Molletes Recipe?

High-Protein Molletes Recipe uses whole grain bolillo rolls, black beans, Greek yogurt, olive oil, garlic, spices (cumin, oregano, paprika), low-fat cheese, and fresh ingredients for pico de gallo (tomatoes, onion, jalapeño, cilantro, lime). Optional toppings include avocado, cotija cheese and hot sauce.

How to cook High-Protein Molletes Recipe at home?

Learn how to cook High-Protein Molletes Recipe by first preparing fresh pico de gallo, then creating a protein-packed bean mixture with Greek yogurt. Toast split bolillo rolls, spread with the bean mixture, top with cheese and bake until melted. Finish with pico de gallo and optional toppings like avocado and cotija cheese for a nutritious Mexican-inspired open sandwich.

Why is Greek yogurt added to traditional molletes?

Greek yogurt is added to boost the protein content significantly while maintaining a creamy texture. It creates a lighter alternative to traditional refried beans while adding tanginess that balances the rich flavours. One serving provides 22g of protein, making these molletes an excellent option for fitness enthusiasts and healthy eaters.

Can I make these Mexican open-faced sandwiches ahead of time?

Yes! Prepare the bean mixture and pico de gallo up to 3 days ahead and store separately in airtight containers. When ready to eat, toast the bread, spread with bean mixture, add cheese and bake. The assembled molletes are best enjoyed fresh from the oven with cold toppings added just before serving.

What bread works best for authentic molletes?

Traditional Mexican molletes use bolillo rolls, which have a crusty exterior and soft interior perfect for toasting. Suitable alternatives include baguettes, ciabatta, or any crusty whole grain bread. The key is choosing bread sturdy enough to support the toppings without becoming soggy when the bean mixture is spread on top.

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