Molletes, the Mexican version of bruschetta

Molletes, the Mexican version of bruschetta

What are molletes?

Molletes are a Mexican dish that consist of crusty bread smeared with delicious refried beans and a variety of vegan toppings.

It is the Mexican version of bruschetta. 

I love Molletes!

They are so easy to prepare and a very pretty dish, perfect for a summer get together. Traditionally you’re supposed to top the crusty bread with refried beans and cheese, but I find the cheese unnecessary. You can find melty vegan cheese and add it if you wish but I usually just sprinkle a little nutritional yeast. Then you finish it with fresh pico de gallo and that completes the dish, you can taste the lime and cilantro in every bite. I didn’t add it this time but it also pairs great with guacamole. 

They are very addicting, prepare yourself to eat a whole loaf of bread.

It finally feels like summer in Bend, and it came at the perfect time. We were all feeling a little desperate for some sunshine and warmth. I read a sign that said “I’m sorry for what I said while it was winter.” It made me laugh. I love all seasons but summer is extra sweet.

The days are long, you can pack a lot of fun into a single day as it seems like the sun always hangs out later than expected.

I might of let out a squeak when I saw watermelons were back… and the strawberries are looking extra scrumptious lately.

Last year, Mitchell and I hiked Green Lakes Trail and it was so beautiful! This year, we are planning on hiking it with Meadow and camping overnight. I love the convenience of car camping but it definitely interrupts the pure silence and solitude of nature. Can you imagine the stars at a hike-in camping spot up in the Cascades? No light pollution, no campfires, sign me up!

These molletes make a great picnic meal, you can make all sorts of toppings combinations, just like canapés or bruschetta. It’s simplicity at its best, one of the aspects of a lot of traditional Mexican and Spanish cooking I adore, 3 ingredients and scrumptious. Maybe I will include these in my adventure cooking series, vegan camp out meals prepared in epic places, what do you think?

Molletes, the Mexican version of bruschetta


  • 1 French baguette, or any crusty bread
  • Refried beans, black or pinto (homemade or canned)
  • For the Pico de Gallo
  • 3 C Tomatos, chopped
  • 1/2 C Red/Purple Onion
  • 1 Jalapeno
  • 1/2 C Cilantro
  • 2 Tbsp Lime fresh squeezed
  • Salt to taste


  1. Set the oven to 350, slice the crusty bread diagonally, and smear with the beans.
  2. Stick the slices into the oven for about 5-10 minutes, just until a bit toasted.
  3. Add the pico or any other desired toppings, done!
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