Gluten Free Mexican MolletesYum
Molettes are a Mexican equivalent to the American grilled cheese sandwich. They’re open-faced sandwiches smothered with refried beans and cheese, then broiled until they’re piping hot and bubbly. These Gluten Free Mexican Molletes substitute crispy smashed sweet potatoes for the bread. Be sure to serve with plenty of pico de gallo, your favorite salsa and some guacamole.
These Gluten Free Mexican Molletes are made with smashed baked sweet potatoes in lieu of bread or the traditional rolls, and they’re slathered with refried black beans (rather than pinto) and melted cheese. They’re perfect for breakfast, lunch, dinner or a healthy snack. What they are – is pure healthy comfort food!!
This quick and easy refried bean recipe uses canned black beans that are spiced up, simmered down and mashed. We leave some of the beans whole for a bit of texture. The potatoes, they’re sliced in half lengthwise, brushed with olive oil, baked until they’re slightly soft – then lightly smashed with a fork so they get a little crispy for us.
If you love refried beans and cheese, you’re going to love making this easy Molletes recipe. And besides being delicious and comforting, these savory baked sweet potatoes are chock-full of nutritional goodness. Sweet potatoes are one of the most nutritious foods on the planet. They’re loaded with antioxidants, fiber, Vitamins A, Beta-carotene, B6, Potassium and Vitamin C.
Black Beans are an excellent source of protein, iron, thiamin, folate, magnesium, selenium, potassium, zinc and quercetin (which is an antioxidant). Some possible health perks from eating black beans are lowered blood pressure, lowered cholesterol (due to the fiber), and lower blood glucose levels for diabetics (due to the protein and fiber). Black Beans are also important for overall digestive health support – for the colon in particular (due to the fiber), and the nutrients in black beans support heart health due to the variety of phytonutrients (antioxidant and anti-inflammatory components). These same antioxidant and anti-inflammatory phytonutrients contained in black beans also work towards preventing certain types of cancer.
So these Gluten Free Mexican Molletes are a win-win. Delicious and nutritious!! I hope you love!!
Gluten Free Mexican Molletes
Yield: 6-8 servings
Total Time: 30 minutes
For the Sweet Molletes
- 3-4 medium sweet potatoes, washed and cut in half lengthwise
- 1-1/2 cups Jack cheese or Mexican blend cheese
For the Refried Black Beans
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 3 cloves of garlic, crushed and minced
- 1 small jalapeño chili, seeded and finely minced
- 3 15-ounce cans vegetarian black beans
- 1 tablespoon tomato paste
- 2 teaspoons cumin powder
- 1 teaspoon onion powder
- 2 cups low-sodium chicken stock
- sea salt and freshly ground black pepper to taste
For the Sweet Potatoes
- Cut the sweet potatoes in half lengthwise. Brush a large cookie sheet with olive oil. Place the potato halves on the cookie sheet brush the tops with olive oil.
- Bake for 25-30 minutes, or until they are fork tender. Allow to cool for a few minutes to cool before handling.
- Lightly flatten each potato half and return to the oven and broil for another 5 minutes or until they start to turn golden.
- Remove from oven and divide the refried beans among the potato halves. Sprinkle the tops of each potato half with cheese and return to the oven. Broil for another 5 - 10 minutes or until the cheese starts to melt.
- Serve with pico de gallo, guacamole and salsa. Okay sour cream if you must.
For the Refried Black Beans
- Heat the olive oil in a sauce pan or large skillet over medium-high heat.
- Add onion and cook, stirring frequently, for about 5 minutes. Add the garlic and jalapeño and continue to cook and stir for another 3 minutes.
- Add the beans, tomato paste, cumin, onion powder and broth. Cook, stirring and mashing for about 5 - 7 minutes or until almost all of the beans are smooth and the mixture is slightly soupy. Use an immersion blender if you want a creamy texture.