Source: Raquel Goldman, Norte54
Recipe Type: Entrees
This recipe was demonstrated at the Foodwise Classroom on September 9, 2023.
4 bolillo bread rolls (crusty bread works too!)
Refried beans (see recipe below)
Pico de Gallo
Oaxaca Cheese or Monterey Jack Cheese
2 tablespoons olive oil (divided)
1 clove garlic
2 cups fresh cranberry beans or other shelling beans like pinto beans
1-2 cups water
Dried guajillo chile or red pepper flakes (in a pinch)
Pico de Gallo:
2 quarts of Juliet tomatoes
1 small white onion
½ cup of cilantro
For the refried beans, in a pot, heat 1 tablespoon of olive oil, and fry onions, thyme, and garlic. Next add fresh shelled beans and then add water. Bring to a boil and then simmer on medium low for 20-30 minutes, until the beans are soft but not too mushy. If cooking with dried beans, soak overnight and then cook longer until beans are soft.
Drain and reserve some the cooking liquid, removing garlic cloves and thyme.
Heat another 1 tablespoon of oil in same pot, add drained beans and cook for 2 minutes.
Puree in a blender or with an immersion blender
For the pico de gallo, dice/slice all ingredients, and toss with lime juice. Salt to taste.
To assemble, preheat oven to 350 F.
Slice bolillo roll lengthwise and butter both sides.
Spread with refried beans and sprinkle with cheese.
Toast and melt in oven, until cheese is melted and bubbly.
Top with pico de gallo.
Note: You can also top with a fried egg or sub out butter for vegan butter or olive oil for a vegan version.